Ingredients
Scale
- 8–10 cups spinach leaves (washed)
- 2 cups sliced or diced onions
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 cup broth (vegetable or chicken (see notes for a more brothy version))
- 4 cups milk or half & half (almond or soy milk work as well)
- 2 tablespoons whole wheat pastry flour (see notes for gluten free version)
- Salt and pepper to taste
Optional Additions:
- 1 cup grated white cheddar cheese
Instructions
- Add olive oil to 6-quart saucepan and warm over medium-high heat.
- Add onions. Stir until the onions start to soften and become translucent (about 3-4 minutes). Add in garlic and stir until fragrant (about 1 minute).
- Add spinach leaves and 1/4 cup of broth. Mix together the greens and onions then cover for 3-4 minutes. Cook until the spinach is wilted but still bright green.
- While the spinach is wilting, mix together the remaining broth, milk, and 2 tablespoons of whole wheat pastry flour.
- When the spinach is ready, add the broth/milk/flour mixture to the spinach.
- Reduce heat to medium or medium low. Stir occasionally until the soup is warm and has thickened. Don’t bring to a boil.
- Add optional cheese if desired and season to taste with salt and pepper.
Notes
We recommend using organic ingredients when possible.
You can make this soup creamier or brothier—it’s up to you! For a very brothy version, flip the amounts of milk and broth—4 cups broth and 1 cup milk—or try someplace in between. It’s all good! =)
If you prefer a gluten free soup, substitute 2 tablespoons arrowroot powder for whole wheat pastry flour.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: and Broths, Chilis, Soups
