Spinach Soup (Printable)
Velvety spinach blended with potato, milk and nutmeg for a light, nourishing starter or simple weeknight bowl.
# What You’ll Need:
→ Vegetables
01 - 1.1 lb fresh spinach, washed and trimmed
02 - 1 medium onion, finely chopped
03 - 1 medium potato, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4.2 cups vegetable broth (gluten-free if needed)
06 - ⅔ cup whole milk or plant-based alternative
→ Seasonings
07 - ½ tsp ground nutmeg
08 - Salt and black pepper, to taste
→ Garnishes
09 - 2 tbsp fresh cream or crème fraîche
10 - Croutons or toasted bread
11 - Fresh herbs (parsley, chives)
# Steps:
01 - Heat a large pot over medium heat and add butter or olive oil. Sauté the finely chopped onion until soft and translucent, approximately 5 minutes.
02 - Add the minced garlic and diced potato, stirring continuously for 2 minutes to coat evenly.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes until the potato is fork-tender.
04 - Add the fresh spinach and cook for 2 to 3 minutes until fully wilted and bright green in color.
05 - Remove from heat. Using an immersion blender or a countertop blender in batches, purée the soup until smooth and velvety in texture.
06 - Stir in the milk and season with ground nutmeg, salt, and black pepper. Gently reheat if necessary, but do not bring to a boil after adding the milk.
07 - Ladle into bowls while hot. Garnish with a swirl of cream, croutons, and fresh herbs as desired.
# Expert Advice:
01 -
- The velvet texture feels indulgent but the whole pot comes together with wholesome everyday ingredients and barely any effort.
- It doubles beautifully as a make ahead lunch that reheats without losing its brilliant color or flavor.
02 -
- Adding the spinach at the very end and blending quickly preserves that vivid green, while cooking it too long turns the soup a drab olive that still tastes fine but loses all visual magic.
- Never boil after adding milk or the texture can break and become grainy, so gentle heat only from that point forward.
03 -
- If your spinach is very sandy, soak it in a sink full of cold water and lift it out with your hands rather than pouring, since the grit stays at the bottom.
- A tiny pinch of sugar added with the broth balances any bitterness from mature spinach leaves and rounds out the flavor beautifully.