Bowl of pureed green soup

Spinach Garlic Soup




Yield 4-5 Cups

This creamy yet light soup is packed with nutrients and comforting, savory goodness. Decadence comes from the generous helping of ghee, with its hint of browned butter. A dollop of garlic mayo ties everything together like a flavor bridge to soup heaven. 




Garlic Mayo. It's a pretty standard mayo recipe, with the addition of a good helping of fresh garlic cloves. Inspired by Cuisinart and 40Aprons. And it makes an amazing dipping sauce or salad dressing when mixed with spicy ketchup.

In the cup of an immersion blender, add:

  • 1 L egg, equivalent to 1/4 C
  • 1 C cooking olive oil or other neutral-flavored oil of choice (I sometimes use 3/4 C cooking olive oil plus 1/4 C extra virgin)
  • 1/2-1 Tbs fresh lemon juice (use less if using prepared mustard, more if using mustard powder)
  • 1/2 Tbs dijon mustard or 2 tsp mustard powder
  • 2 cloves garlic
  • 1/4 tsp salt
  • 1/4 tsp white pepper

Put the head of the immersion blender over the garlic cloves and hold against the bottom of the blending cup. Blend on low for 15-20 seconds until there's a nice, thick, white layer. Blend on high, moving the head of the blender in gentle circles and up and down, for another 20-30 seconds. The point is to get all the oil from the top, down to the blades.

The most foolproof method, in my opinion, is with the immersion blender. But lots of people make this in a regular blender too. Just add in all the ingredients minus the oil, and turn on high. Very slowly, drizzle in a very thin stream of oil. Once it starts emulsifying, you can add a thicker stream of oil. Search a YouTube video if you have any doubts. That's what I would do. 

Recipe by Home With Love at