Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 potatoes, cubed
- 4 cups vegetable broth
- 1 cup cream or coconut milk
- 2 cups spinach, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until tender.
- Add potatoes and vegetable broth, bring to a boil, then simmer until potatoes are soft.
- Use an immersion blender to puree the soup until smooth.
- Stir in cream and spinach, cook for another 5 minutes.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- You can substitute heavy cream with coconut milk for a vegan option.
- For a chunkier texture, reserve some vegetables and add at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 15 mg