#EatLikeAnArtist Recipe Series: Creamed Spinach Soup

Not sure what to make for Sunday evenings?

Have left over green leafy veggies such as spinach or kale and not sure what to do with them?

Whip up a superfood soup superfast! 

Fry 1 small onion, chopped in a little butter or oil.


Add 2 T (30 ml) vegetable stock power, 1 tsp (5 ml) nutmeg, 1 C (250 ml water) and lots of chopped spinach! I used a bunch from my local vegetable market – about 2 L. If it does not all fit into the saucepan you are using, add as much as you can then as the spinach leaves wilt and reduce in volume, add the rest.


Cook at high heat for about 10 minutes until leaves are soft and cooked through. Add ½ C (125 ml) cream. Blend with a hand held blender or place into a separate blender and blend until smooth.



This makes for a rich creamy soup. I know the colour may not be appealing but the taste is delicious – try it and let me know if you agree (or not!).

I complimented my soup with rye crackers thinly spread with goats cheese. A glass of red wine would also be good. Just one glass though.

Bon appétit! 

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