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Classic Creamy Spinach Soup

Close-up overhead shot of vibrant green, creamy spinach soup served in a light-colored bowl on a wooden table.
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Make this comforting, smooth, and healthy spinach soup. It is quick to prepare and uses simple ingredients for a satisfying weeknight meal.

Ingredients

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  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 large potato, peeled and diced (optional, for thickness)
  • 4 cups vegetable broth
  • 10 oz fresh spinach, packed
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 tsp nutmeg
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and diced potato (if using) to the pot. Cook for 2 minutes until the garlic is fragrant.
  3. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
  4. Add the fresh spinach to the pot in batches, stirring until it wilts down completely into the broth. This takes only a few minutes.
  5. Remove the pot from the heat. Carefully blend the soup using an immersion blender until it is completely smooth and silky. Alternatively, transfer the soup in batches to a standard blender, blend until smooth, and return it to the pot.
  6. Stir in the heavy cream and nutmeg. Heat the soup gently over low heat, but do not let it boil after adding the cream.
  7. Season generously with salt and pepper to your taste. Serve hot.

Notes

  • For a thicker, more substantial soup, the potato adds body. For a lighter soup, skip the potato and add 1/2 cup of cannellini beans with the broth.
  • If you want a richer flavor, substitute half the vegetable broth with chicken broth.
  • To make this a Vegan Spinach Soup, use coconut milk or cashew cream instead of heavy cream.

Nutrition

Find it online: https://fooddexterity.com/creamy-spinach-soup-recipe/