Creamed Spinach Soup



  • 1 large onion, chopped
  • 2 medium potatoes, peeled and chopped
  • 3 cups water
  • 2 tsp Himalayan salt
  • 1 lb spinach
  • 5 medium cloves garlic, peeled
  • 1 1/2 cups hot coconut milk
  • pepper and nutmeg, to taste


Place potatoes, onion, water and salt in a large saucepan. Bring to a boil, cover, and simmer until the potatoes are tender. Remove from the heat, add spinach and garlic cloves. Set aside.

Purée the veggies in their cooking water. I used an immersion blender. Stir in the milk. Adjust the salt, and add pepper to taste. Serve hot, topped with a sprinkle of nutmeg.

Creamed Spinach Soup

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