Low-Carb Spinach Soup

AuthorAlbert the FoodieRatingDifficultyBeginner


This is an easy and quick recipe for creamy soup or a chowder if you prefer your soups to have a bit of a bite to it. Whichever way you make it, it provides enough calories and protein per serving to make for a filling meal. Feel free to top it with Parmesan, cheddar, or any other melty cheese to make it really comforting.

Low-Carb Spinach Soup
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Yields1 Serving
Prep Time5 minsCook Time16 minsTotal Time21 mins

INGREDIENTS:

You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe below. If you need to prepare more servings just click on the servings number and select the right amount so you can get the correct ingredients.

 2 tbsp Butter
 ½ cup Kale
 1 ½ cups Spinach
 ½ tsp Salt
 1 tsp Black Pepper
 3 cups Chicken Broth
 1 cup Heavy Cream
 ½ cup Parmesan Cheese

DIRECTIONS:

1

In a medium-sized pot, combine the butter, kale, and spinach over medium heat. Let the butter melt and have the vegetables cook down until they are heavily wilted.

2

Season the ingredients with the salt and pepper, and pour in the chicken broth. Bring the broth to a strong simmer, with the lid on.

3

Stir in the heavy cream. Remove the pot from the stove, and use either an emulsion blender or a food processor to blend the soup into a consistent, creamy mixture. Return the pot to medium heat.

4

Allow the soup to simmer for a few minutes so it reduces slightly. Then, stir in the parmesan cheese. Stir until the cheese is completely melted.

5

Enjoy hot and steamy!

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Ingredients

 2 tbsp Butter
 ½ cup Kale
 1 ½ cups Spinach
 ½ tsp Salt
 1 tsp Black Pepper
 3 cups Chicken Broth
 1 cup Heavy Cream
 ½ cup Parmesan Cheese

Directions

1

In a medium-sized pot, combine the butter, kale, and spinach over medium heat. Let the butter melt and have the vegetables cook down until they are heavily wilted.

2

Season the ingredients with the salt and pepper, and pour in the chicken broth. Bring the broth to a strong simmer, with the lid on.

3

Stir in the heavy cream. Remove the pot from the stove, and use either an emulsion blender or a food processor to blend the soup into a consistent, creamy mixture. Return the pot to medium heat.

4

Allow the soup to simmer for a few minutes so it reduces slightly. Then, stir in the parmesan cheese. Stir until the cheese is completely melted.

5

Enjoy hot and steamy!

Low-Carb Spinach Soup

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