Pin it There's something about a bowl of spinach soup that makes you slow down. I discovered this version on a Tuesday afternoon when my fridge held nothing but half a bunch of spinach, a potato, and the determination to avoid ordering takeout. What emerged was silky, comforting, and so simple I wondered why I'd never made it before. The kind of soup that tastes like someone cared enough to blend it smooth, but honest enough to remind you that good food doesn't need complexity.
I made this soup for my neighbor last winter when she mentioned feeling under the weather, and watching her face soften with that first spoonful reminded me why cooking for others matters. She asked for the recipe immediately, and now it's become her go-to when she wants something nourishing but not heavy. There's a quiet power in a soup that asks for nothing fancy yet delivers real satisfaction.
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Ingredients
- Unsalted butter (2 tablespoons): The foundation—it carries flavor without competing with the delicate greens.
- Medium onion (1, finely chopped): Your aromatic base that softens into sweetness as it cooks, building depth from the first step.
- Garlic cloves (2, minced): Just enough to whisper through the soup rather than shout; fresh is worth it here.
- Medium potato (1, peeled and diced): This creates natural creaminess when blended—no need for extra cream if you're careful.
- Fresh spinach (300 g or 10 oz, washed and roughly chopped): Use tender leaves if possible; they blend smoother and taste brighter than the tougher stems.
- Vegetable stock (750 ml or 3 cups): The voice of the whole soup, so choose one you'd actually drink on its own.
- Heavy cream (120 ml or ½ cup): Stirred in at the end for silk without drowning the spinach's personality.
- Salt (½ teaspoon) and freshly ground black pepper (¼ teaspoon): Season gradually; you'll taste better this way than dumping everything at once.
- Ground nutmeg (pinch, optional): A secret whisper—use it if you trust it, skip it if you prefer green to be green.
- Garnish (extra cream or yogurt, freshly ground black pepper): These finishing touches turn a good soup into one worth remembering.
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Instructions
- Melt and soften:
- Warm the butter over medium heat and watch the onion disappear into translucence over 3–4 minutes. You'll know it's ready when it becomes barely visible and the kitchen smells inviting.
- Build the aromatics:
- Add the garlic and let it toast for just one minute—any longer and it turns bitter, any shorter and you miss its warmth. Stir constantly so nothing sticks to the bottom.
- Add structure:
- The diced potato needs only 2 minutes here; it'll finish cooking in the stock later. This step prevents mushiness.
- Wilt the greens:
- Toss in the spinach and watch it collapse within 2–3 minutes, releasing its earthy aroma. It looks like too much at first, then suddenly it fits.
- Simmer gently:
- Pour the stock, bring to a rolling boil, then lower the heat immediately. Simmer for 10–12 minutes until the potato yields easily to a fork—taste a piece to be sure.
- Blend to silk:
- Using an immersion blender, work slowly and deliberately, moving it in circles to catch everything. If using a countertop blender, work in batches and be careful with hot liquid.
- Finish with care:
- Stir in the cream gently and warm for just 2–3 minutes over low heat. Boiling here would break the cream and make the color less vibrant.
- Taste and adjust:
- This is non-negotiable—your palate is the final authority, so season to what feels right in your mouth right now.
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This soup became my answer to the question of what makes food feel like home. It's not about technique or special ingredients; it's about taking five ordinary things and stirring them into something that makes you want to sit down and breathe.
Why Fresh Spinach Matters Here
Frozen spinach will work in a pinch, but fresh spinach brings a brightness that survives blending better. I learned this after one winter when I grabbed a box without thinking—the soup tasted muted, like someone had turned down the volume. Fresh leaves give you that vibrant color and a cleaner taste that makes people ask what you did differently.
The Blending Question
An immersion blender is your friend here because you can control the texture right in the pot—some prefer it completely smooth, others like a whisper of texture. A countertop blender works just as well but requires patience and careful handling with hot soup. The choice is yours; what matters is that you end up with something that feels good on your tongue.
Serving and Beyond
This soup lives best in the moment you make it, but it keeps for three days in the refrigerator and tastes even better reheated gently. Pair it with crusty bread for substance, or serve it in smaller bowls as an elegant starter. A squeeze of lemon juice right before eating adds brightness that shifts the whole experience.
- Swirl a spoonful of yogurt on top for tang and visual appeal.
- Toast some seeds separately and scatter them for crunch that contrasts the silk.
- Make it vegan with olive oil and coconut cream—the soup won't notice the difference.
Pin it
Pin it This soup asks for nothing except your attention for thirty minutes and a willingness to trust that simple is often the most satisfying. Make it for yourself first, then make it for someone else when they need to remember what comfort tastes like.
Recipe Q&A
- → Can I make this soup vegan?
Yes, simply replace the butter with olive oil and use coconut cream or a 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, adding a splash of stock if needed to adjust consistency.
- → Can I use frozen spinach instead of fresh?
Yes, you can substitute with 200g frozen spinach. Thaw and drain excess water before adding to the pot. Cooking time may be slightly reduced.
- → What can I serve with this soup?
This soup pairs beautifully with crusty bread, garlic toast, or a side salad. You can also top it with toasted seeds or croutons for added texture.
- → How can I make the soup thicker?
Add an extra potato or reduce the amount of stock. Alternatively, stir in a tablespoon of flour or cornstarch mixed with water before blending.
- → Can I freeze this spinach soup?
Yes, freeze without the cream for up to 3 months. Thaw overnight in the refrigerator, reheat, and stir in the cream just before serving.