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Bright green Cream of Spinach Soup in a white bowl.
Anne Murphy

Instant Cream of Spinach Soup

5 from 5 votes
Instant soup doesn't have to come out of a can or box. You can make Instant Cream of Spinach Soup from scratch for a quick cup with lunch!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 1 c milk
  • 1 1/2 oz roughly spinach (I use 2 frozen cubes of pureed spinach)
  • dash salt
  • 1 roux cube
  • sprinkle nutmeg

Method
 

If you have frozen pureed spinach
  1. Place milk, frozen spinach, salt, and roux cube in a small saucepan.
  2. Place over high heat. Stir constantly until frozen cubes have thawed and milk comes to a simmer.
  3. Lower heat and continue to simmer, until soup is thickened.
If you have whole or chopped spinach (fresh or frozen)
  1. Place milk,spinach, and salt into a blender. Blend until smooth.
  2. Pour milk mixture into a saucepan and place over medium to high heat. Stir constantly and continue as above.
Either way
  1. Once soup has thickened, taste and adjust salt if needed. Serve at once in bowl or cup with a sprinkle of nutmeg.

Notes

Don't skip the nutmeg! It adds a flavor note, not just garnish. And if you can grate fresh, by all means do so!