Creamy Spinach Soup Recipe – Pomegranate Molasses Twist

Last Updated on 2 months by Neha Deshmukh

Creamy Spinach Soup Recipe – Pomegranate Molasses Twist

Introduction

There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s creamy, vibrant, and packed with goodness. I first made this creamy spinach soup on a particularly chilly evening, and it instantly became a family favourite. The little twist of pomegranate molasses adds a beautiful tanginess that elevates it beyond your average spinach soup – trust me, it’s amazing. It’s surprisingly easy to make, too, perfect for a weeknight dinner or a cozy weekend lunch. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another spinach soup recipe. It’s quick, easy, and incredibly flavourful. The pomegranate molasses adds a unique Middle Eastern-inspired touch that you won’t find everywhere. Plus, it’s a fantastic way to sneak in some extra greens! It’s ready in under 30 minutes, serving 4 people, and is perfect for those evenings when you want something nourishing without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2-3 tablespoons olive oil or butter
• 1 medium onion, chopped
• 6 cups fresh spinach (or 10 oz frozen spinach) – about 150g
• 4 cups water or chicken stock – about 950ml
• ½ teaspoon salt
• 1 pinch black pepper
• 100ml double cream

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Olive Oil vs. Butter – Flavor Profiles

You can use either olive oil or butter to sauté the onion. Olive oil will give a lighter, fresher flavour, while butter adds richness. I often use butter for extra comfort, but olive oil is a great healthy option.

Spinach – Fresh vs. Frozen Considerations

Fresh spinach is lovely when it’s in season, but frozen spinach works just as well! If using frozen, make sure to thaw it and squeeze out any excess water before adding it to the pot. This prevents the soup from becoming too watery.

The Role of Chicken Stock – Enhancing Umami

Using chicken stock instead of water adds a lovely depth of flavour – that umami goodness! If you’re vegetarian, vegetable stock works beautifully too.

Double Cream – Alternatives for a Lighter Soup

Double cream makes the soup wonderfully rich and velvety. If you’re looking for a lighter option, you can substitute with half-and-half or even a swirl of coconut milk for a subtle sweetness.

Pomegranate Molasses – A Unique Middle Eastern Touch

Pomegranate molasses is a tangy-sweet syrup made from pomegranate juice. It adds a beautiful complexity to the soup. Don’t skip it if you can find it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté for 3-5 minutes, until it becomes translucent and softened.
2. Add the fresh or frozen spinach to the pot and cook for about 5 minutes, until it wilts down. If using frozen, ensure any excess water is squeezed out first.
3. Pour in the water or chicken stock, then season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10-15 minutes. This allows the flavours to meld together beautifully.
4. Now for the magic! Carefully blend the soup using an immersion blender until it’s perfectly smooth. If you don’t have an immersion blender, you can transfer the soup to a countertop blender – just be careful when blending hot liquids!
5. Return the puréed soup to the pot. Stir in the double cream and simmer for another 5-10 minutes, allowing the flavours to combine. Give it a taste and adjust the seasoning if needed.
6. Serve hot, with a drizzle of pomegranate molasses, a squeeze of lemon juice, or a dollop of sour cream. Toasted croutons add a lovely crunch!

Expert Tips

A few little secrets to make your soup even better:

Achieving the Perfect Soup Consistency

If your soup is too thick, add a little more stock or water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Preventing Spinach Soup from Becoming Bitter

Overcooking spinach can sometimes make it bitter. That’s why we only simmer it for 10-15 minutes after adding the stock.

Balancing Flavors – Salt, Pepper, and Cream

Don’t be afraid to taste and adjust the seasoning! A little extra salt or pepper can make all the difference. The cream balances the flavours, so add it gradually.

Using an Immersion Blender Safely

Always start with the immersion blender fully submerged in the soup to avoid splattering.

Variations

Let’s get creative!

Vegan Spinach Soup Adaptation

Simply substitute the double cream with coconut cream or cashew cream for a delicious vegan version. Use vegetable stock instead of chicken stock, of course!

Gluten-Free Spinach Soup (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check that your stock is also gluten-free.

Spice Level – Adding a Pinch of Nutmeg or White Pepper

For a little warmth, add a pinch of nutmeg or white pepper along with the black pepper.

Festival Adaptations – A Comforting Soup for Winter Celebrations

This soup is perfect for Christmas or Diwali! Serve it as a starter before a festive meal.

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas to take it to the next level:

• A swirl of pomegranate molasses
• A squeeze of fresh lemon juice
• A dollop of sour cream or Greek yogurt
• Toasted croutons or crusty bread for dipping
• A sprinkle of toasted pine nuts

Storage Instructions

Leftovers? Wonderful! Store the soup in an airtight container in the refrigerator for up to 3 days. It also freezes well – just make sure to leave some space in the container for expansion.

FAQs

Got questions? I’ve got answers!

Is this soup suitable for freezing?

Yes, absolutely! It freezes beautifully. Just allow it to cool completely before transferring it to a freezer-safe container.

Can I make this soup ahead of time?

Yes, you can! Make the soup a day or two in advance and store it in the refrigerator. The flavours will actually develop even more over time.

What can I substitute for pomegranate molasses?

If you can’t find pomegranate molasses, you can use a tablespoon of lemon juice mixed with a teaspoon of honey or maple syrup. It won’t be exactly the same, but it will still add a lovely tanginess.

How can I adjust the thickness of the soup?

Add more stock or water to thin it out, or simmer it for longer to thicken it.

What other toppings would complement this soup?

Besides the suggestions above, try a sprinkle of red pepper flakes for a little heat, or some crumbled feta cheese for a salty kick.