Spinach Soup

Why You’ll Love This Recipe

This soup is quick to prepare and packed with nutrients, making it both delicious and good for you. The bright green color and silky texture make it visually appealing and satisfying. It’s versatile—you can enjoy it hot or cold, and customize it with herbs, spices, or creaminess to suit your taste. Plus, it’s naturally low in calories and can be made vegan.

Ingredients

• 1 tablespoon olive oil or butter

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 cups fresh spinach, washed and chopped

• 3 cups vegetable or chicken broth

• 1 medium potato, peeled and diced (optional, for creaminess)

• 1/2 cup cream, coconut milk, or milk (optional)

• Salt and freshly ground black pepper, to taste

• Optional: nutmeg, lemon juice, or fresh herbs (parsley, dill)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil or butter in a large pot over medium heat.

2. Add chopped onion and sauté until translucent, about 5 minutes.

3. Add minced garlic and cook for another minute until fragrant.

4. Stir in diced potato (if using) and broth; bring to a boil.

5. Reduce heat and simmer until potatoes are tender, about 15 minutes.

6. Add chopped spinach and cook for 2-3 minutes until wilted.

7. Remove from heat and puree the soup using an immersion blender or in batches in a regular blender until smooth.

8. Return soup to the pot and stir in cream or milk if desired.

9. Season with salt, pepper, and optional nutmeg or lemon juice to taste.

10. Heat through gently and serve warm.

Servings and timing

This recipe serves 4 people. Preparation and cooking take about 30 minutes.

Variations

• Use kale or Swiss chard instead of spinach.

• Add cooked white beans or lentils for added protein.

• Stir in grated Parmesan cheese for richness.

• Make it vegan by using coconut milk and vegetable broth.

• Garnish with toasted nuts, croutons, or a drizzle of olive oil.

Storage/Reheating

Store leftover spinach soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

FAQs

Can I use frozen spinach?

Yes, thaw and drain excess water before adding to the soup.

How do I make the soup creamy without dairy?

Use potato for natural creaminess or coconut milk for a dairy-free option.

Can I freeze spinach soup?

Yes, freeze in airtight containers for up to 2 months.

Is this soup healthy?

Yes, it’s low in calories and packed with vitamins, minerals, and antioxidants.

Can I add other vegetables?

Carrots, celery, or leeks work well in the base.

How do I prevent the soup from being bitter?

Use fresh spinach and avoid overcooking.

Can I make this soup spicy?

Add a pinch of cayenne pepper or red pepper flakes.

How do I thicken the soup?

Add potatoes, beans, or cook it down to reduce liquid.

What herbs go well with spinach soup?

Parsley, dill, thyme, and chives complement spinach nicely.

Can I serve this soup cold?

Yes, it makes a refreshing chilled soup for warmer weather.

Conclusion

Spinach Soup is a healthy, delicious, and easy-to-make dish that highlights the fresh flavors of spinach in a creamy, comforting broth. Perfect for any season, this soup is versatile and nourishing, making it a wonderful addition to your recipe collection for quick and wholesome meals.