Spinach Soup with Cumin
A delightful and nourishing soup that combines the earthy warmth of cumin with healthy spinach and creamy potatoes, perfect for any occasion.
Ingredients
Main Ingredients
- 3 pieces potatoes, peeled and diced Serves as the soup's base for creaminess.
- 10.5 oz baby spinach Packed with nutrients and flavor.
- 1 cup milk Can substitute with plant-based milk for a vegan option.
- 1 tsp ground cumin Adds a unique and aromatic touch.
- 2 tbsp olive oil For finishing the soup.
- A little cream just enough to thicken Optional for added richness.
- to taste salt
- to taste black pepper
Instructions
Preparation
- Peel and dice the potatoes. Put them in a pot and cover with water. Cook over medium heat for 15 minutes.
- Add the baby spinach and continue cooking over medium heat until wilted/tender.
Blending
- Add the milk and ground cumin and cook over medium heat for 15 minutes.
- Blend the soup until smooth.
- Stir in olive oil and a little cream to thicken. Season with salt and pepper to taste, then serve.
Notes
For a beautiful finish, drizzle cream on top and garnish with fresh herbs. Pairs wonderfully with crusty bread or homemade croutons. Leftovers can be stored in the fridge for up to three days or frozen for up to three months.