Spinach Soup

Spinach Soup

Spinach Soup
6 people


5 cups Taylor Farms Spinach

2 Tbsp extra-virgin olive oil

1/2 cup milk (or milk of your choice)

2 white onions, chopped

2 carrots, chopped

2 celery ribs, chopped

2 cloves garlic, smashed

2 handfuls mushrooms, sliced

1 Tbsp black pepper

5 cups water

Parmesan cheese


In a large pot, boil 5 cups water with onion, carrots, celery, garlic and mushrooms to make homemade vegetable broth. Once boiling, bring to a simmer and cook for 30 minutes.

In batches, place equal parts spinach and vegetable broth, in blender and puree until smooth. Repeat with remaining spinach and broth. Place soup in original vegetable broth pot and heat. Add in olive oil and milk; whisk well.

Once soup is hot, ladle soup in bowls and top with cheese. Serve and enjoy!

This recipe features

Taylor Farms


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