A delightful and creamy spinach soup with a hint of fresh herbs, perfect for a comforting meal.
Prepare the vegetables by peeling and chopping the onion, garlic, carrot, and potato into small pieces.
Chop the vegetables uniformly to ensure even cooking.
In a large saucepan, combine the vegetable broth, chopped vegetables, and black pepper. Bring to a boil over medium heat.
Use a low-sodium broth to control the salt level.
Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
Check the tenderness of the vegetables with a fork.
Add the spinach and thyme to the saucepan and cook until the spinach is wilted, about 5 minutes.
Add the spinach in batches if necessary to fit it all in the pot.
Remove the saucepan from heat and use an immersion blender to puree the soup until smooth.
Blend in short bursts to avoid splattering.
Stir in the cream and return the saucepan to low heat. Heat gently until warmed through.
Do not boil the soup after adding the cream to prevent curdling.
Serve the soup hot, garnished with a sprig of thyme or a drizzle of cream.
Serve with crusty bread for a complete meal.
