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Dairy-Free Spinach Soup

4 servings


  • 10 oz fresh spinach
  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 4 cups vegetable stock
  • 3 tbsp corn starch
  • Dash of ground nutmeg
  • Salt to taste
  • Optional: chopped fresh chives, for garnish


  • Wash spinach thoroughly. Drain and chop coarsely.
  • Heat olive oil and sauté onion in a large saucepan until golden brown.
  • Add stock and spinach, and bring to a boil. Cook until spinach is tender. Blend with a hand held blender until smooth.
  • Put two tablespoons of flour into a small bowl and add just enough warm to dissolve the flour. Use a small whisk to mix flour with water until you have a runny paste. Add half a cup of warm water to the bowl and mix. Pour mixture into saucepan and whisk to blend thoroughly.
  • Let simmer on low to medium heat for a few minutes, until thickened. Season with nutmeg and salt. Remove from heat.
  • Pour soup into serving bowls and garnish with chopped chives, if desired. Serve immediately.