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Cream of Spinach and Almond

Creme Depinards Et Damandes

This fragrant soup owes its creamy texture to the puréed almonds. As with all soups, don’t neglect the garnishes, which make all the difference.


  • 6 Tbsp coconut oil
  • 4 onions, chopped
  • 1 cup slivered almonds
  • 1 tsp mace, ground
  • 1 tsp fennel seed, ground
  • 1 tsp thyme
  • 12 cups spinach
  • 4 cups chicken stock or water
  • Salt and pepper to taste
  • 1 tsp Aleppo pepper
  • 4 Tbsp olive oil
  • 1 tsp turmeric, ground


  1. 1
  2. 2

    Pour coconut oil into a pot with onion. Cook on medium for a few minutes until they’re a light golden. Add almonds and cook for a few minutes, stirring constantly. Set aside ¼ of the onion/almond mix.

  3. 3

    Add spices and spinach- well washed and drained. Stir well and sauté 3 more minutes. Add stock, salt and pepper and bring to a boil.

  4. 4

    Remove from heat and purée until velvety with a stick blender. Add water is soup is too thick. Garnish with a splash of olive oil and reserved onions and almonds. Sprinkle on turmeric for decoration.

A variation of the Coconut Cream of Squash from The Spice Trekkers Cook at Home