Spinach Soup: A Cozy and Healthy Delight for the Whole Family
These vibrant green bowls of spinach soup are not just a feast for the eyes—they’re a wonderful way to pack in nutrients and flavor! Rich in vitamins, this comforting recipe is quick to whip up and offers a delightful, creamy texture that will keep everyone coming back for more. Plus, it can be made in under 30 minutes, perfect for those busy weeknight dinners!
As the chilly weather rolls in, there’s nothing quite like a warm bowl of soup to wrap you in cozy comfort. I remember my grandmother making a big pot of spinach soup every fall, filling the kitchen with the aroma of sautéed garlic and onions. It was always a family favorite, and it’s a recipe that has been passed down through the generations. Today, I’m excited to share my own version that’s easy to make and bursting with flavor , a true family-friendly dish that everyone will love!
Why You’ll Love This Spinach Soup
This spinach soup recipe is not only delicious but also effortlessly healthy. Packed with fresh spinach, hearty potatoes, and aromatic garlic and onions, it’s perfect for a nourishing meal that won’t weigh you down. Plus, the creamy texture makes it comforting, while being entirely plant-based if you skip the cream. If you’re looking to introduce your family to more fresh greens, this soup is a delightful way to do it!
How to Make Spinach Soup
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Spinach Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A cozy and healthy spinach soup packed with nutrients and flavor, perfect for busy weeknight dinners.
Ingredients
- 2 tbsp olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (thinly sliced)
- 2 small potatoes (peeled, cubed)
- 750 ml vegetable stock
- 120 g spinach
- ¼ tsp nutmeg
- Salt and pepper (to taste)
- Cream to serve with (optional)
Instructions
- In a pot over medium-high heat, drizzle in the olive oil and let it warm.
- Add in the onion and garlic, frying for about 5-6 minutes until tender and fragrant.
- Toss in the cubed potatoes and mix with the oil.
- Pour in the vegetable stock and bring to a boil.
- Once boiling, reduce the heat and let it simmer until the potatoes are tender.
- Add the fresh spinach and cook until it wilts.
- Remove from heat, transfer to a blender, sprinkle in the nutmeg and blend until smooth.
- Gently reheat the soup before serving.
Notes
For an extra creamy touch, swirl in a bit of cream before serving. Serve with warm crusty bread or a salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Ingredients:
- 2 tbsp olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (thinly sliced)
- 2 small potatoes (peeled, cubed)
- 750 ml vegetable stock
- 120 g spinach
- ¼ tsp nutmeg
- Salt and pepper (to taste)
- Cream to serve with (optional—I used soy cream)
Directions:
- Start by finely chopping your onion. Thinly slice the garlic cloves and peel and cube the potatoes.
- In a pot over medium-high heat, drizzle in the olive oil and let it warm. Add in the onion and garlic, frying them for about 5-6 minutes until they’re tender and fragrant.
- Toss in the cubed potatoes and give them a good mix with the oil on the bottom of the pot. Then pour in the vegetable stock and bring it to a delightful boil.
- Once boiling, reduce the heat and let it simmer until the potatoes are nice and tender.
- Add the fresh spinach, letting it cook until it wilts down into the mix.
- Remove the pot from heat and carefully transfer the soup to a blender. Sprinkle in the nutmeg and blend until silky smooth.
- Gently reheat the soup on the stove before serving.
How to Serve Your Spinach Soup
For an extra creamy touch, consider swirling in a bit of cream just before serving. I love to serve this spinach soup with a warm slice of crusty bread or alongside a simple salad for a complete meal. It works beautifully as an appetizer or as a cozy dinner itself!
How to Store This Spinach Soup
If you happen to have leftover soup (which is unlikely given how delicious it is), simply transfer it to an airtight container and refrigerate. It should keep for up to 3 days. Reheat on the stove or in the microwave, adding a splash of water or vegetable stock if it thickens up.
Tips to Make the Best Spinach Soup
- Make sure your spinach is fresh for the best flavor and nutrition.
- Feel free to adjust the thickness of the soup by blending it less for a chunkier texture or more for an ultra-smooth finish.
- If you’re looking to add some extra protein, consider throwing in some cooked lentils or chickpeas just before blending.
Variations to Try with Spinach Soup
- For a splash of color, add in some chopped carrots or celery while sautéing the onions and garlic.
- If you’re a fan of spices, a pinch of cayenne or paprika can kick up the flavor profile.
- You can also experiment with different greens, like kale or Swiss chard, if you want to mix things up!
FAQs
Can I freeze spinach soup?
Absolutely! Spinach soup freezes beautifully. Just ensure it’s cooled before storing it in airtight containers. It can last up to 3 months in the freezer.
Is this soup vegan?
Yes, this spinach soup is naturally vegan as long as you skip the cream or use a plant-based cream alternative.
Can I use fresh garlic instead of garlic powder?
Definitely! Fresh garlic adds a wonderful flavor and aroma to the soup. Just ensure to slice it finely like in the recipe.
Wrap yourself in comfort with this cozy spinach soup and enjoy a dish that’s as deeply nourishing as it is delicious! Whether you’re serving it up on a chilly night or packing it in a thermos for lunch, it brings warmth that’s perfect for sharing with loved ones.