Creamy & Healthy Spinach SoupVeg

1

Place the fresh spinach in boiling water for about two minutes, then remove and set aside.

2

In a medium pan over medium heat, melt the butter.

3

Add the chopped garlic, chopped red onion, and the small hot chili pepper. Sauté until fragrant.

4

Add a little water to the pan to help blend the flavors.

5

Stir in the white pepper and the low-sodium veggie stock cube.

6

Add a bit more water to create the soup base and bring to a boil.

7

Reduce the heat, cover the pan, and let the mixture simmer for approximately 25 minutes.

8

Add the room-temperature cream cheese and a sprinkle of parsley to the pot. Stir well.

9

Return the blanched spinach to the pot. If using frozen spinach, ensure the temperature is raised sufficiently.

10

Turn off the heat and allow the mixture to cool for a few minutes. Use a blender to process the soup until smooth.

11

Return the soup to medium heat. Stir in the grated parmesan cheese.

12

Taste the soup and add a pinch of salt if needed. Let it simmer for an additional five to six minutes before serving.