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 vibrant green dish is as nutritious as it is delicious.

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This recipe uses a medium potato to provide body and creaminess, ensuring a satisfying texture without needing excessive amounts of cream. It's a versatile soup that works for any season.

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

For the smoothest results, ensure the potato is completely tender before blending. If using a countertop blender, let the soup cool slightly and blend in batches, venting the lid to allow steam to escape safely.

Varianten und Anpassungen

For a vegan version, use olive oil instead of butter and coconut cream or a plant-based cream alternative. Adding a squeeze of lemon juice before serving can provide a bright, citrusy lift to the earthy spinach.

Serviervorschläge

Serve this soup with crusty bread for dipping or sprinkle with toasted seeds, such as sunflower or pumpkin seeds, for added texture and crunch.

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Enjoy this warm and velvety soup as a wholesome meal. It’s a classic recipe that brings together simple ingredients for a truly elegant result.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, substitute butter with olive oil and replace heavy cream with coconut cream or your preferred plant-based cream alternative. The texture remains beautifully smooth and creamy.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. Avoid boiling to prevent cream from separating.

→ Can I freeze this soup?

Freezing works best before adding cream. Prepare the soup through step 6, cool completely, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in cream before serving.

→ What can I serve with this soup?

Crusty bread, garlic toast, or roasted vegetable crostini pair wonderfully. For added texture, top with toasted pumpkin seeds, croutons, or a drizzle of olive oil.

→ Why is potato added to spinach soup?

Potato acts as a natural thickener, adding body and creaminess without overwhelming the delicate spinach flavor. It also balances the slight bitterness of fresh greens.

→ Can I use frozen spinach?

Frozen spinach works in a pinch. Thaw completely and squeeze out excess liquid before adding. The flavor will be slightly less vibrant than fresh, but still delicious.