Description
This Creamy Spinach Soup is a simple, healthy, and comforting dish that’s perfect for any season. Made with fresh spinach, tender potatoes, and blended to a smooth perfection, it combines creamy textures with subtle flavors. Whether you prefer dairy or dairy-free options, this versatile soup serves as a nourishing meal or appetizer that’s both vegetarian and gluten-free.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups fresh spinach (or 1 (10-ounce) package frozen spinach, thawed and drained)
- 1 medium potato, peeled and diced
- 3 cups vegetable broth
- 1/2 cup milk or dairy-free alternative
- 1/4 cup heavy cream or coconut cream (optional, for extra richness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
For Serving (Optional)
- Plain Greek yogurt or croutons
Instructions
- Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and cook for 3–4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook Potatoes: Add the diced potato and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10–12 minutes until the potatoes are tender and easily pierced with a fork.
- Add Spinach: Stir in the fresh or thawed spinach and cook for 2–3 minutes just until the spinach wilts and softens.
- Blend the Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Finish and Season: Return the blended soup to the pot over low heat. Stir in the milk and optional cream to enrich the soup. Season with salt, black pepper, and a pinch of nutmeg if using. Warm gently, making sure not to boil, to prevent curdling.
- Serve: Ladle the warm soup into bowls and top with a swirl of plain Greek yogurt or sprinkle with croutons or a drizzle of olive oil for extra texture and flavor.
Notes
- For a dairy-free version, replace milk with almond or oat milk and use coconut cream instead of heavy cream or omit cream entirely.
- Add a handful of fresh herbs like parsley or basil when blending or before serving for enhanced flavor.
- You can adjust seasoning to taste, especially salt and pepper, depending on your broth and personal preference.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
