Creamy Spinach and Ricotta Soup [ 30 min ]
This soup is a symphony of rich, creamy textures and bold flavors, making it a perfect dish to warm you up on chilly days. The vibrant green of the spinach paired with the luscious creaminess of the ricotta creates an inviting bowl that's both nutritious and satisfying. Quick to make and utterly delicious, this soup will easily become your go-to for a comforting meal that doesn't skimp on flavor or nutrition.
Ingrédients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups fresh spinach leaves
- 3 cups vegetable broth
- 1 cup ricotta cheese
- 2 cups milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the fresh spinach leaves to the pot and cook until wilted, about 3 minutes.
- Pour in the vegetable broth and bring to a simmer.
- In a blender, combine the spinach mixture, ricotta cheese, and milk, and blend until smooth.
- Return the mixture to the pot and stir in the nutmeg, black pepper, and salt.
- Cook over low heat for 5-7 minutes, stirring occasionally.
- Add the lemon juice and grated Parmesan cheese, stirring until combined.
- Serve hot, garnished with a sprinkle of red pepper flakes if desired.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 14gProtéines: 12gFat: 16gSucre: 8g
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