We could write a love letter to vegetable creams, which due to the simplicity of their preparation, their enormous versatility and the number of dinners they save us throughout the year, would be well deserved.
In this particular one, the spinach is the protagonist, and we cook it for a short time so that it retains its flavor and its radiant green color.
Can you use frozen spinach?
Yes, although in my opinion it is much better with fresh spinach, which you can get already washed and even chopped if laziness is what stops you.
They are accompanied by a little garlic, onion and celery – the latter, totally optional – to give more flavor and potato to give it body (you could also use cooked white beans).
Perhaps the milk among the list of ingredients catches your attention, but when you prepare and taste this soup you will realize that it gives it a certain softness and balance (there is a reason why spinach and bechamel combine so well, for example).
If you do not drink products of animal origin, you can substitute it with your preferred vegetable drink - without added sugar -, taking into account the flavor it may provide;
And if you don't drink dairy or like vegetable drinks, simply double the amount of broth or water.
Time:
40 minutes
Difficulty:
Perfect to do with infants
Ingredients
For 4 people
½ onion (80-100 g)
1 clove garlic
½ stick of celery (40 g)
1 potato (250 g)
300 g fresh spinach
400 ml of cow's or vegetable milk
400 ml vegetable broth or water
Olive oil
Nutmeg
Black pepper
Salt
Instructions
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