Spinach soup makeover: A simple recipe that's kid‑approved

Spinach Soup is a straightforward recipe that brings back memories of spring days. Its vibrant green color immediately catches the eye, and its mild taste makes it a favorite among both children and adults. Preparation is quick and easy, allowing you to make a whole pot of soup cheaply.

Although children often shy away from spinach, many picky eaters have asked for seconds in this form. It's a great way to sneak more vegetables into the daily diet. Aside from spinach, there's room for potatoes, leeks, and carrots. The addition of cream cheese not only makes the soup thicker but also creamy. In my home, they say it's "pleasant on the tongue."

It's a light and tasty soup, and thanks to the egg and potatoes, it's also nourishing. You can prepare it with either a light vegetable broth or with chicken broth leftover from Sunday dinner. Instead of cream cheese, you can opt for sweet cream. At first glance, it might resemble sorrel soup, but it has a much milder taste.

Ingredients:

• 1 medium-sized leek,
• 2 carrots,
• 1 onion,
• 1-1.5 quarts of vegetable or chicken broth,
• 3-4 potatoes,
• 1 tablespoon of olive oil,
• 1 tablespoon of butter,
• 5 ounces of fresh spinach,
• 3.5 ounces of cream cheese,
• 4 eggs,
• Salt and pepper to taste,
• 2 allspice berries,
• 1 bay leaf,
• A pinch of nutmeg.

Instructions:

1. Finely chop the onion.
2. Add olive oil and butter to a pot and sauté the onion until translucent.
3. Remove the green leaves from the leek, slice the white and light green parts into half-slices.
4. Add the leek to the pot with the onion and sauté for a while. Season with salt and pepper.
5. Peel and grate the carrots using a coarse grater, add to the pot, and cook for 2-3 minutes.
6. Then add diced potatoes and sauté again for a while, stirring the contents of the pot.
7. Pour in the broth, add the bay leaf and allspice berries.
8. Cook for 10-15 minutes until the vegetables are soft.
9. Meanwhile, hard boil the eggs.
10. Add the cream cheese to the soup and stir until it melts.
11. Remove the pot from the heat, add the spinach, and stir.
12. Season with nutmeg, salt, and pepper.

Serve the finished soup with the hard-boiled eggs. Enjoy!