Crema de Espinacas │ Mexican Spinach Cream Soup Recipe
Equipment
- 1 Pot
- 1 Blender
Ingredients
- 4 cups fresh spinach
- 3 cups milk
- 1/4 bar cream cheese
- 1 tsp chicken bouillon or consomé de pollo knorr
- 1 garlic clove diced
- 1/4 cup onion chopped
- 1/2 tbsp butter
- 1/2 jalapeño pepper
Instructions
- In a medium pot, melt butter over medium heat. Add the diced garlic and chopped onion, sautéing until fragrant and translucent.
- Add the spinach to the pot, cover, and let it cook on low heat for about 6 minutes.
- Roast the jalapeño in an air fryer or over a stove flame. Once roasted, peel the skin, remove the seeds, and set aside.
- In a blender, combine the milk, cooked spinach with garlic and onion, cream cheese, half the roasted jalapeño, and chicken bouillon. Blend until smooth. I would recommend just adding half jalapeno pepper, and taste it once blended and ad the rest jut to make sure it does not turn out to spicy)
- Pour the blended soup back into the pot and bring it to a gentle boil for 5 minutes. Stir occasionally to avoid sticking.
- Serve hot, garnished with your favorite toppings like queso fresco, crema, or croutons.
Nutrition
Nutrition Facts
Crema de Espinacas │ Mexican Spinach Cream Soup Recipe
Amount per Serving
Calories
135
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
26
mg
9
%
Sodium
110
mg
5
%
Potassium
464
mg
13
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
7
g
14
%
Vitamin A
3172
IU
63
%
Vitamin C
11
mg
13
%
Calcium
259
mg
26
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!