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Slow-Cooker Spinach Soup

This velvety spinach soup is made by slow-cooking fresh spinach with onions and garlic until tender and flavorful. Blended until smooth, it develops a rich, earthy taste with a bright lemon finish, perfect for cozy days. The final dish has a vibrant green color and a silky, comforting texture that feels like a warm hug.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz baby spinach washed and roughly chopped
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth low-sodium preferred
  • 0.25 cup cream or coconut milk for richness
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon olive oil for sautéing and finishing
  • to taste salt and pepper season gradually

Equipment

  • Large slow cooker
  • Immersion blender or regular blender
  • Skillet
  • Ladle

Method
 

  1. Start by heating a skillet over medium heat, then add a tablespoon of olive oil. Once shimmering, toss in the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes. The kitchen will fill with a sweet, savory aroma.
  2. Add the minced garlic to the skillet and cook for another minute until it becomes fragrant and slightly golden. This step deepens the flavor and fills your kitchen with a spicy-sweet scent.
  3. Transfer the sautéed onion and garlic to your slow cooker. Pour in the vegetable broth and give everything a gentle stir to combine. Set the slow cooker to low and let it cook for about 3 hours, allowing the flavors to meld and the spinach to soften.
  4. About 30 minutes before the cooking time ends, stir in the washed spinach leaves. They will wilt down quickly, turning a vibrant green and releasing their earthy aroma into the broth.
  5. Once the cooking is complete, carefully transfer the hot soup to an immersion blender or a regular blender in batches. Blend until the mixture is completely smooth and velvety, feeling silky and rich to the touch.
  6. Stir in the cream or coconut milk to add a luscious, silky finish. Squeeze in the fresh lemon juice to brighten the earthy flavors and balance the richness. Taste and season with salt and freshly cracked pepper as needed.
  7. Let the soup rest for a few minutes, then ladle it into bowls. Drizzle with a little extra olive oil if desired, and serve hot with crusty bread for a cozy, nourishing meal.

Notes

Feel free to adjust the lemon and seasoning to suit your taste. Using an immersion blender simplifies the process and minimizes dishes, but a regular blender works perfectly too. For a dairy-free version, substitute coconut milk for cream.