Spinach and Caramelized Onion Soup
A rich, velvety soup that balances the deep sweetness of slow-cooked onions with the vibrant, earthy freshness of baby spinach.
Ingredients
- •3 tablespoons extra virgin olive oil
- •3 large yellow onions, thinly sliced
- •3 cloves garlic, minced
- •4 cups vegetable broth
- •5 ounces fresh baby spinach (150g)
- •1/2 teaspoon dried thyme
- •1/4 teaspoon ground nutmeg
- •Salt and black pepper to taste
- •1 tablespoon lemon juice
Instructions
- 1
Heat the olive oil in a large pot over medium heat, add the sliced onions, and cook for about 15-20 minutes, stirring occasionally, until they are deeply golden brown and caramelized.
- 2
Add the minced garlic and thyme to the onions and sauté for another minute until fragrant.
- 3
Pour in the vegetable broth and bring the mixture to a gentle simmer for 5 minutes to meld the flavors.
- 4
Stir in the fresh baby spinach and cook for 2 minutes until just wilted.
- 5
Remove the pot from the heat and use an immersion blender to process the soup until smooth, or transfer to a standard blender in batches.
- 6
Stir in the lemon juice and nutmeg, then season generously with salt and pepper to taste before serving.
💡 Chef tips
- For a creamier texture without dairy, blend in half a cup of soaked raw cashews or a cooked potato.
- To save time, you can caramelize a larger batch of onions in advance and store them in the fridge for up to 3 days.
- This soup stores well in an airtight container in the refrigerator for up to 4 days and can be gently reheated on the stovetop.
✅ How it should turn out
The finished soup should have a smooth, vibrant green color, a silky consistency, and a complex flavor profile that is savory, slightly sweet from the onions, and brightened by the lemon.