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Spinach Soup Recipe

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A warm and creamy spinach soup made with fresh spinach, potato, aromatics, broth, and a touch of cream. It is smooth, comforting, and perfect for a light lunch or elegant starter.

Ingredients

  • Fresh spinach
  • Potato
  • Onion
  • Garlic
  • Olive oil or butter
  • Vegetable or chicken broth
  • Heavy cream or cooking cream
  • Salt
  • Black pepper
  • Ground nutmeg, optional

Instructions

  1. Wash the spinach thoroughly and set it aside. Peel and dice the potato, chop the onion, and mince the garlic.
  2. Heat the olive oil or butter in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent.
  3. Stir in the garlic and cook for about 30 seconds, until fragrant.
  4. Add the diced potato and broth. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes, or until the potato is tender.
  5. Add the fresh spinach and cook for 2 to 3 minutes, just until wilted.
  6. Remove the pot from the heat and carefully blend the soup with an immersion blender until smooth and creamy.
  7. Stir in the cream and season with salt, black pepper, and a small pinch of nutmeg. Warm gently for 1 to 2 minutes without bringing the soup to a hard boil.
  8. Serve warm with an optional swirl of cream and freshly ground black pepper.

Notes

  • For a dairy-free version, use olive oil instead of butter and coconut milk or unsweetened dairy-free cream instead of heavy cream.
  • For a thicker soup, add another small potato. For a thinner soup, add additional broth until the desired consistency is reached.
  • Fresh parsley, basil, or dill can be added for extra flavor.
  • A squeeze of fresh lemon juice before serving can brighten the flavor.
  • Add red pepper flakes or cayenne pepper for a little heat, or finish with grated Parmesan for extra savory flavor.
  • Frozen spinach can replace fresh spinach. Thaw and remove excess liquid before adding it, then cook only until heated through.
  • To preserve the bright green color, add spinach near the end and avoid overcooking it.
  • Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Freeze for up to 3 months. For best results, freeze without the cream and add it after thawing and reheating.
  • Reheat gently over low to medium heat. Add a splash of broth, water, or milk if the soup becomes too thick.
  • Serve with crusty bread, garlic bread, toasted sandwiches, or a simple salad.

Nutrition

Find it online: https://thefamilycooking.com/66103-spinach-soup-recipe/