- prep time30 min
- total time 55 min
- serves 8
This warm, veggie-packed soup serves well for lunch or as a dinner main or side. Versatility is the name of the game!
2 Tbsp olive oil
10 oz fresh spinach
2 cloves garlic, finely minced
½ medium onion, chopped
4 Tbsp (1/2 stick) butter
¼ cup all-purpose flour
3 cups whole milk
2 tsp kosher salt, or more to taste
½ tsp cayenne pepper, or more to taste
Freshly ground black pepper
1. In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until puréed. Set aside.
2. In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
3. Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.