Go Back Email Link
Spinach Soup

Spinach Soup

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 29 minutes
Servings: 4
Course: lunch
Cuisine: Anti-Inflammatory
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil or butter: Adds richness and enhances the flavors of the onion and garlic while sautéing.
  • 1 medium onion chopped: Onions provide a mild sweetness and a foundational flavor for the soup.
  • 2 garlic cloves minced: Garlic lends a fragrant aroma and adds depth to the soup's flavor.
  • 4 cups 120 g fresh spinach leaves: The star ingredient, spinach is packed with vitamins, minerals, and antioxidants, giving the soup its vibrant green color and nutritional punch.
  • 2 medium potatoes peeled and diced: Potatoes make the soup creamy and thick without the need for extra cream.
  • 4 cups 1 liter vegetable broth: A flavorful liquid base that ties all the ingredients together. Use low-sodium broth to control salt levels.
  • ½ cup 120 ml heavy cream or coconut milk (for a dairy-free option): Cream adds a luxurious texture and subtle sweetness. Coconut milk provides a dairy-free alternative with a hint of tropical flavor.
  • ½ teaspoon ground nutmeg optional: Adds a warm, nutty flavor that complements the spinach beautifully.
  • Salt and pepper to taste: Essential for enhancing and balancing the flavors of the soup.
  • Fresh parsley for garnish (optional): Adds a pop of color and a fresh herbal note to the finished dish

Method
 

  1. Heat Oil: In a large pot, heat the olive oil or butter over medium heat. Add the onion and garlic, sautéing until soft and fragrant (about 5 minutes).
  2. Add Potatoes: Stir in the diced potatoes and cook for 2–3 minutes.
  3. Pour in Broth: Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 10–12 minutes, or until the potatoes are tender.
  4. Add Spinach: Add the fresh spinach leaves and cook for another 2 minutes, just until wilted.
  5. Blend the Soup: Use an immersion blender or transfer the soup to a countertop blender (in batches if needed) to blend until smooth.
  6. Add Cream: Stir in the heavy cream or coconut milk, then season with nutmeg, salt, and pepper to taste.
  7. Serve: Pour into bowls, garnish with fresh parsley if desired, and serve warm with crusty bread or crackers.