Spinach Soup Recipe
When you’re craving something light, healthy, and utterly comforting, Spinach Soup is a perfect choice. This vibrant green bowl is loaded with nutrients and flavor, making it an ideal starter or even a light meal.
Why You’ll Love This Soup
- Nutrient-Rich: Spinach is packed with iron, vitamins A, C, and K, and antioxidants.
- Quick & Easy: Made with simple ingredients and ready in under 30 minutes.
- Creamy Without the Cream: Get that rich texture with minimal or no dairy.
- Customizable: Add your favorite herbs, spices, or a protein boost like chickpeas or tofu.
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups fresh spinach (or 2 cups frozen spinach)
- 1 medium potato, peeled and diced (for natural creaminess)
- 3 cups vegetable broth (or water with a bouillon cube)
- Salt and black pepper, to taste
- A pinch of nutmeg (optional, for depth of flavor)
- ¼ cup milk or cream (optional)
- Croutons, toasted seeds, or a swirl of yogurt, for garnish
Instructions
1. Sauté the aromatics
In a large pot, heat the olive oil over medium heat. Add chopped onions and sauté for 2–3 minutes until translucent. Stir in garlic and cook for another minute.
2. Add the spinach and potato
Toss in the diced potato and spinach. Sauté until the spinach wilts (if using fresh) and turns a deeper green.
3. Pour in the broth
Add vegetable broth, stir well, and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes or until the potato is soft.
4. Blend it up
Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a blender and blend until smooth.
5. Finish with flavor
Return the soup to the stove. Add salt, pepper, and a pinch of nutmeg. Stir in milk or cream if using, and let it warm through.
6. Serve hot
Ladle into bowls and garnish with your choice of croutons, toasted seeds, or a swirl of cream or yogurt.
Tips
- For a vegan version: Use olive oil and skip the milk/cream or replace with coconut milk or oat milk.
- Add more greens: Toss in kale, parsley, or celery leaves for extra depth.
- Want protein? Blend in some cooked white beans or top with sautéed tofu cubes.
- Make it spicy: Add a hint of chili flakes or a drizzle of chili oil.
This spinach soup keeps well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. You can also freeze it for up to 2 months – just skip the cream before freezing and add it when reheating.
It’s an easy way to eat your greens and feel good about it. Whether you enjoy it with a slice of crusty bread or as part of a cozy meal, it’s bound to become a regular on your healthy recipe list.
