Chicken Spinach Soup

This is a soup that looks as good as it tastes. Fresh spinach blended into chicken stock turns the broth a vivid, almost electric green -- the colour alone announces that this is something nutritious and fresh. The spinach must go in at the very end and be blended immediately while still bright, because overcooking destroys both the colour and the vitamin content. Two minutes of wilting, then straight to the blender.

Nutmeg is the unexpected ingredient that makes this soup taste more complex than its short ingredient list suggests. It has a subtle warmth and a slightly medicinal edge that pairs beautifully with spinach -- it's why bechamel sauce (which is essentially spinach's best friend) always includes nutmeg. Grate it fresh if possible; pre-ground nutmeg is not the same.

The cream drizzle at the end is optional but transforms the presentation dramatically. Swirled through the green soup, it creates a visual contrast that makes the bowl look restaurant-quality. The cream also adds richness if you want something more substantial. Without cream, the soup is light, low-calorie, and genuinely nourishing. This is the soup for iron intake, for children who need vegetables hidden in their food, and for anyone who wants to eat well without sacrificing flavour.