Bringing you my vibrant Spinach Soup recipe! It is creamy, delicious, and easy to make. Ready in about 35 minutes, this soup is ideal for a weeknight dinner or a healthy lunch.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make Spinach Soup
- Leftovers
- Recipe FAQs
- More Soup recipes
- You might also like
- Rate it…
- Spinach Soup Recipe
Why this recipe works
This potato and spinach soup balances creaminess and freshness. It’s hearty enough for cool evenings yet light enough for warmer days. The recipe is vegan-friendly if you skip dairy cream and takes around 35 minutes from start to finish, with simple ingredients and straightforward steps.
Ingredients to make Spinach Soup
- Olive Oil – for frying the onion and garlic.
- 1 Medium Onion – adds a savory base flavor.
- 2 Garlic Cloves – thinly sliced to complement the onion.
- 2 Small Potatoes – peeled and cubed; waxy potatoes work well.
- 750 ml Vegetable Stock – the soup base.
- 120 g Fresh Spinach – adds color, flavor, and nutrients.
- ¼ tsp Nutmeg – warm spice that enhances the soup.
- Salt and Black Pepper – to taste.
- Cream (optional) – dairy or plant-based to serve, if desired.
See the recipe card below for exact quantities and nutrition information.
Substitutions
- Olive Oil: use another neutral oil or butter.
- Vegetable Stock: any vegetable broth will work.
- Vegetables: add carrots or celery for extra flavor and texture.
Variations
- Spicy: add turmeric, curry powder, cumin, or red pepper flakes.
- Deluxe: garnish with croutons, grated cheese, or a drizzle of cream.
- Kid-friendly: finely chop or blend the spinach to make it less noticeable.
How to make Spinach Soup
Step 1: Finely chop the onion, thinly slice the garlic, and peel and cube the potatoes.
Step 2: Heat 2 tbsp olive oil in a pot over medium heat. Fry the onion and garlic for 5–6 minutes until soft and fragrant.
Step 3: Add the potatoes, toss to coat with oil, then pour in the vegetable stock. Bring to a boil, reduce the heat and simmer until the potatoes are tender (about 15 minutes).
Step 4: Stir in the spinach and cook until wilted, stirring occasionally so it incorporates evenly.
Step 5: Transfer the soup to a blender, add nutmeg, and blend until smooth. Return to the pot to reheat and adjust seasoning. Serve with a swirl of cream if you like.
Hint: Use an immersion blender directly in the pot to save time and dishes.
Leftovers
Keep soup in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave until steaming hot. You can also freeze portions for up to two months—thaw in the fridge before reheating.
Recipe FAQs
Yes. Defrost and drain frozen spinach well before adding to the soup to avoid excess liquid.
Spinach and potato soups have variations across many cuisines, including French and Irish traditions. It’s a comforting dish enjoyed in many cultures.
Yes. Cook on low for 6–8 hours until the potatoes are tender, then blend until smooth.
More Soup recipes
- Butternut Squash Soup
- Carrot & Lentil Soup
- Celeriac Soup
- Chicken and Sweetcorn Soup
- Courgette Soup
- Pea Soup
- Sweet Potato Soup
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Rate it…
If you try this Spinach Soup, please leave a star rating and a short comment to let me know how it turned out. Your feedback helps improve recipes and inspires new ideas.
Spinach Soup
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, optional (I used soya)
Instructions
- Finely chop the onion. Thinly slice the garlic cloves and peel and cube the potatoes.
- Heat the olive oil in a pot over medium heat. Fry the onion and garlic for 5–6 minutes until tender.
- Add the potatoes, toss to coat, then pour in the vegetable stock. Bring to a boil, reduce heat and simmer until the potatoes are tender.
- Add the spinach and cook until wilted.
- Blend the soup with nutmeg until smooth, reheat if necessary, adjust seasoning and serve.
Notes
Nutrition
Carbohydrates: 34 g |
Protein: 5 g |
Fat: 10 g |
Saturated Fat: 1 g |
Fiber: 5 g |
Sugar: 5 g
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