Refreshing Creamy Green Soup
Servings: 3 big servings
Print RecipeThis creamy green soup packs lots of colored veggies, including that super healthy spinach. It’s very easy to make, perfectly creamy, low-carb, vegetarian (or vegan option) and super tasty.
Equipment
- Medium Pot
- Blender
Ingredients
- 200-250 g frozen spinach (cooked)
- 1 sweet potato (peeled, cubed)
- 2 medium carrots (sliced)
- 1/2 stick celery (or 1/4 small celery root)
- a bit of fennel (chopped)
- 1 bell pepper (chopped big)
- 2-3 cloves garlic (chopped)
- 1 medium onion (peeled, cut in half)
- 1 jalapeño (chopped small)
- pinch of Himalayan salt
- fresh herbs: dill and parsley
- 3-4 tbsp full-fat sour cream (for vegan use extra virgin coconut oil or avocado)
- decorate with cherry tomatoes and fresh dill
Instructions
- Boil the spinach separately for 2-3 minutes until soft. Set aside to cool down.
- In another pot, add together all the other vegetables: sweet potato, carrots, celery, fennel, garlic cloves, onion, bell pepper, and jalapeno.
- Bring to a boil and cook until the sweet potatoes are soft enough to be smashes with a fork.
- Once the vegetables are cooked, set aside to cool down. Separate the vegetables from the water, but don’t throw away the water just yet.
- Once the vegetables and spinach are at room temperature, add them into your blender. Also add Himalayan salt, fresh herbs and full-fat cream.
- Include a bit of water, just enough to make it easy for your blender to chop and mix everything nicely. Hint: use the remaining water from the cooked vegetables.
- Blend until you reach the desired consistency. Consider adding a bit more water if your blender has a hard time pureeing everything.
- That’s it! Pour into a big plate or a soup bowl, and decorate with sliced cherry tomatoes and fresh dill. Serve hot or at room temperature, or reheat if needed. Enjoy!
Notes
If you want to make this as a vegan recipe, you can simply replace the full-fat sour cream with avocado or extra virgin coconut oil.
When blending all the ingredients, it’s important to pay attention to the consistency. Too much water will ruin the creamy texture of this soup. I suggest to start with just a bit of water and add more water only if your blender has troubles pureeing the ingredients.
When I say full-fat sour cream, i’m referring to cream made from milk that has a fat percentage of at least 35% and preferably unpasteurized. Depending where you live, i can be sour cream, creme fraîche, or other local variations.