Velvety Creamy Spinach Soup

This velvety Spinach Soup is a celebration of simple, wholesome ingredients transformed into a luxurious meal. The combination of fresh greens, aromatic garlic, and a hint of nutmeg creates a vibrant dish that is as nourishing as it is delicious. Perfect for a quick lunch or an elegant starter, this creamy soup is a comforting classic that comes together in just 30 minutes.

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The secret to the soup's incredible texture is the addition of a single diced potato. As it simmers in the vegetable stock, the potato releases natural starches that provide body and creaminess without needing heavy thickeners. When blended with the wilted spinach, the result is a smooth, vibrant green puree that feels remarkably indulgent.

Ingredients

• Vegetables: 2 tablespoons unsalted butter, 1 medium onion (finely chopped), 2 cloves garlic (minced), 1 medium potato (peeled and diced), 300 g (10 oz) fresh spinach (washed and roughly chopped).
• Liquids: 750 ml (3 cups) vegetable stock, 120 ml (½ cup) heavy cream.
• Seasonings: ½ teaspoon salt (or to taste), ¼ teaspoon freshly ground black pepper, pinch of ground nutmeg (optional).
• Garnish: Extra cream or a swirl of yogurt (optional), freshly ground black pepper.

Instructions

Step 1

In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 3–4 minutes until soft and translucent.

Step 2

Add the garlic and cook for another minute, stirring frequently.

Step 3

Stir in the diced potato and cook for 2 minutes.

Step 4

Add the spinach and sauté until wilted, about 2–3 minutes.

Step 5

Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potato is tender.

Step 6

Remove from heat. Using an immersion blender (or in batches with a countertop blender), purée the soup until smooth.

Step 7

Return the soup to the pot if necessary. Stir in the cream, salt, black pepper, and nutmeg. Heat gently for 2–3 minutes; do not boil.

Step 8

Taste and adjust seasoning as needed.

Step 9

Ladle into bowls and garnish with extra cream or yogurt and freshly ground black pepper, if desired.

Zusatztipps für die Zubereitung

To keep the soup's color bright, be sure to remove it from the heat immediately after the spinach is wilted and the potatoes are soft. When blending, if you are using a countertop blender, work in small batches and hold the lid down with a kitchen towel to prevent any accidents with the hot liquid.

Varianten und Anpassungen

For a vegan version, simply replace the butter with olive oil and swap the heavy cream for coconut cream or your favorite plant-based cream alternative. You can also add a pinch of red chili flakes during the sautéing stage if you prefer a little heat.

Serviervorschläge

Serve this soup alongside some crusty bread for dipping or top it with toasted seeds for added texture. For a burst of brightness, add a small squeeze of fresh lemon juice just before serving. A dollop of yogurt instead of cream provides a lovely tang that cuts through the richness of the greens.

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This easy spinach soup is a reliable go-to for a healthy and satisfying meal. Its vibrant color and velvety finish make it a favorite for both casual family lunches and more formal occasions. Enjoy every spoonful of this warming, nutrient-dense green soup.

Recipe Help & Answers

→ Can I use frozen spinach instead of fresh?

Yes, you can substitute with 300g frozen spinach. Thaw and squeeze out excess water before adding to the pot. The cooking time may be slightly shorter since frozen spinach is already blanched.

→ How do I make this soup vegan?

Replace the butter with olive oil and swap heavy cream with coconut cream or your preferred plant-based cream alternative. The result will be equally creamy and delicious.

→ What can I add for extra protein?

Stir in cooked white beans, chickpeas, or serve with a poached egg on top. You can also add crumbled feta or grated Parmesan when serving for added richness and protein.

→ How long can I store leftover soup?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or water if the soup has thickened. You can also freeze for up to 2 months.

→ Why does my soup turn brown after blending?

Spinach can oxidize and darken when exposed to air and heat for too long. To maintain vibrant green color, blanch spinach briefly, blend quickly, and avoid prolonged simmering after pureeing.

→ Can I skip the potato in this soup?

The potato adds body and helps thicken the soup naturally. If omitting, consider adding an extra tablespoon of cream or a small amount of cornstarch slurry to achieve the desired consistency.