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Cream of Spinach Soup
Cream of Spinach Soup

Before you jump to Cream of Spinach Soup recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

Mostly, people have been taught to believe that “comfort” foods are not good for the body and have to be avoided. Sometimes, if your comfort food is a high sugar food or some other junk food, this is very true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to eat them. There are several foods that basically can boost your moods when you consume them. If you feel a little bit down and you need an emotional pick me up, try some of these.

Eggs, you might be astonished to learn, are wonderful at combating depression. Just be sure that you don’t throw away the egg yolk. The egg yolk is the most important part of the egg in terms of helping elevate your mood. Eggs, the yolk in particular, are high in B vitamins. These B vitamins are wonderful for helping to elevate your mood. This is because they help your neural transmitters–the parts of your brain that control your mood–work better. Eat an egg and feel a lot better!

Now you can see that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try some of these instead!

We hope you got insight from reading it, now let’s go back to cream of spinach soup recipe. You can cook cream of spinach soup using 6 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Cream of Spinach Soup:
  1. Provide 1 pound spinach, well washed, thick stems trimmed
  2. You need 3 spring onions, trimmed & roughly chopped
  3. Use 3 cups chicken or vegetable stock
  4. Take Small grating of nutmeg
  5. Prepare Salt and pepper
  6. Take 1 cup heavy or light cream, half-and-half or milk
Instructions to make Cream of Spinach Soup:
  1. Place trimmed spinach and chopped spring onions in a large saucepan.
  2. And stock to the saucepan and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes.
  3. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
  4. Pour soup into a blender, in batches if necessary, and carefully purée. (Alternatively, use an immersion blender directly in the pan which is what I do when blending soups.) Return to pan, add cream, and over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
  5. Garnish with a few pieces of the chopped onions or a swirl of cream (optional).

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