Velvety Creamy Spinach Soup

A velvety, creamy spinach soup featuring tender greens, aromatic vegetables, and a touch of cream—perfect as a light starter or warming lunch. This easy-to-prepare dish brings together fresh spinach and simple pantry staples for a meal that is as nutritious as it is comforting.

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With a preparation time of just 10 minutes and a cooking time of 20 minutes, this soup is an ideal solution for busy weekdays. The use of a medium potato adds a natural thickness that complements the heavy cream perfectly.

Ingredients

• 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
• 750 ml (3 cups) vegetable stock
• 120 ml (½ cup) heavy cream
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper
• Pinch of ground nutmeg (optional)
• Extra cream or a swirl of yogurt for garnish (optional)
• Freshly ground black pepper for garnish

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

Using a sharp knife and cutting board to finely chop the onion and dice the potato ensures they cook evenly. If you are using a countertop blender instead of an immersion blender, be sure to blend in batches to avoid any overflow of hot liquid.

Varianten und Anpassungen

For a vegan version, use olive oil instead of butter and coconut cream or a plant-based cream alternative. This recipe is naturally gluten-free, provided you verify that your vegetable stock is certified gluten-free.

Serviervorschläge

Serve this velvety soup with a side of crusty bread or a sprinkle of toasted seeds for added texture. For a brighter flavor profile, add a small squeeze of fresh lemon juice just before serving.

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This nutritious Spinach Soup provides 185 calories, 10g of fat, and 5g of protein per serving. It is a light yet satisfying meal that showcases the beauty of fresh greens in every spoonful.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, you can use 300g of frozen spinach. Thaw and drain it well before adding to the pot. Frozen spinach works perfectly and saves preparation time.

→ How do I make this soup vegan?

Replace the butter with olive oil and use coconut cream or any plant-based cream alternative instead of heavy cream. The result will be just as creamy and delicious.

→ Can I prepare this soup ahead of time?

Absolutely. This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or water if needed to adjust consistency.

→ What can I serve with spinach soup?

Crusty bread, garlic croutons, or toasted seeds make excellent accompaniments. You can also serve it alongside a fresh salad for a complete light meal.

→ Why add potato to spinach soup?

The potato adds body and natural creaminess to the soup while helping to create a velvety texture when blended. It also provides substance without overpowering the spinach flavor.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before freezing in airtight containers. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.