Velvety Creamy Spinach Soup

Spinach soup is a timeless classic that brings together the earthy flavors of fresh greens and the comforting richness of a creamy base. This velvety, creamy spinach soup features tender greens and aromatic vegetables, making it the perfect choice for a light starter or a warming lunch on a chilly day.

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With a preparation time of only 10 minutes, this recipe is incredibly efficient. It yields 4 servings, each containing 185 calories, making it a light yet satisfying addition to your international cuisine repertoire.

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)
• Garnish: Extra cream or a swirl of yogurt, and 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 ensure the best results, use a sharp knife for finely chopping the aromatics and a large saucepan for even heat distribution. If you do not have an immersion blender, a countertop blender works well for puréeing in small batches.

Varianten und Anpassungen

For a vegan version of this soup, simply substitute the butter with olive oil and use coconut cream or another plant-based cream alternative. You can also add a squeeze of lemon juice before serving to brighten the earthy flavors.

Serviervorschläge

Serve this comforting soup warm, paired with slices of crusty bread or a sprinkle of toasted seeds for added texture and crunch.

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Whether you are serving it as a light starter or a comforting lunch, this creamy spinach soup is a nutritious and elegant choice that never fails to satisfy.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply replace the butter with olive oil and use coconut cream or your favorite plant-based cream alternative instead of heavy cream.

→ How do I store leftover spinach soup?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, and avoid boiling to preserve the creamy texture.

→ Can I use frozen spinach instead of fresh?

Absolutely. Use about 250g of frozen spinach, thawed and drained well. Add it at the same stage as fresh spinach and proceed with the remaining steps.

→ What can I serve with this soup?

Pair it with crusty bread, garlic toast, or top with toasted seeds or croutons for added texture. A simple side salad also complements it beautifully.

→ How can I make the soup thicker or thinner?

For a thicker consistency, add an extra potato or reduce the stock slightly. To thin it out, stir in additional vegetable stock or a splash of cream until you reach your desired texture.

→ Can I freeze this spinach soup?

Yes, freeze in portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently. You may need to whisk in a bit of extra cream to restore smoothness after thawing.