Spinach Cream Soup

Preparation info
  • Makes


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

In Peru we love having all kinds of simple vegetable soups. This is a very basic recipe that allows lots of variations. If you substitute the spinach with other veggies, you will have a new cream soup every time. Use asparagus, zucchini, corn, onion, tomatoes, or carrots.


  • 1 pound spinach leaves
  • 4 cups vegetable broth
  • 2 tablespoon


  1. In a saucepan over medium heat, blanch the spinach in the vegetable broth until wilted. Turn off the heat and process in a blender or using an immersion blender, until creamy.
  2. Melt the butter in the same saucepan over medium heat, and sauté the onion for 5 minutes, stirring occasionally. Add the flour, stirring constantly for 3 minutes. Make sure no lumps are f