Spinach and Caramelized Onion Soup
A deeply savory and comforting soup that balances the natural sweetness of slow-cooked onions with the vibrant, earthy notes of fresh spinach.
Ingredients
- •3 tablespoons extra virgin olive oil
- •3 large yellow onions, thinly sliced
- •3 cloves garlic, minced
- •4 cups vegetable broth
- •1 pound (450g) fresh baby spinach, washed and stemmed
- •1/2 teaspoon ground nutmeg
- •1/2 cup canned full-fat coconut milk or soy cream
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Add the sliced onions and a pinch of salt, cooking slowly for about 15-20 minutes, stirring occasionally until they are deep golden brown and soft.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Pour in the vegetable broth and bring the mixture to a gentle simmer.
- 5
Add the fresh spinach in batches, stirring until it wilts completely into the broth.
- 6
Remove from heat and use an immersion blender to process the soup until smooth, or transfer to a standard blender in batches.
- 7
Return the soup to the pot, stir in the coconut milk or soy cream, nutmeg, salt, and pepper.
- 8
Warm through over low heat for 2-3 minutes, being careful not to let it boil once the cream is added.
💡 Chef tips
- For deeper flavor, caramelize the onions for an extra 10 minutes until they reach a rich mahogany color.
- If you prefer a chunkier texture, blend only half of the soup and stir the remaining broth and spinach back in.
- This soup stores perfectly in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 2 months.
✅ How it should turn out
The finished soup should be a vibrant, silky green with a rich, velvety texture and a perfect balance of sweet caramelized onion undertones and fresh, earthy spinach.