Garlic Spinach Soup
Dive into a warming bowl of creamy garlic spinach soup, a wholesome and flavor-packed recipe perfect for any season. Highlighting the earthy sweetness of roasted garlic and the vibrant freshness of spinach, this hearty soup combines simple ingredients into a velvety, nutrient-rich delight. Tender potato adds body and smoothness, while a touch of optional heavy cream elevates it into pure comfort food. Ready in just 35 minutes, it’s an effortless blend of healthy and satisfying, making it ideal for weeknight dinners or light meal prep. Serve with crunchy croutons or rustic toasted bread for the perfect finishing touch. Whether you're craving a nourishing appetizer or a cozy entrée, this garlic spinach soup is a recipe that will keep you coming back for more.
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Recipe Information
Ingredients
- 6 cups Fresh spinach leaves
- 6 pieces Garlic cloves
- 1 medium Onion
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 1 medium Potato
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Heavy cream (optional)
- 1 cup Croutons or toasted bread (optional, for serving)
Instructions
Peel and finely dice the onion. Peel and roughly chop the potato into small cubes.
Peel the garlic cloves and place them on a small piece of foil. Drizzle with 1 tablespoon of olive oil, wrap tightly, and roast in the oven at 375°F (190°C) for 15-20 minutes or until golden and fragrant.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the chopped potato to the pot and sauté for another 2 minutes.
Pour the vegetable broth into the pot, bring it to a boil, then reduce the heat to a simmer. Cook for 12-15 minutes or until the potato pieces are tender.
While the broth simmers, thoroughly wash the fresh spinach leaves and set them aside.
Once the roasted garlic is done, carefully unwrap it and add it to the pot.
Add the spinach leaves to the pot and cook for an additional 2-3 minutes, just until the spinach wilts.
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender, being careful with hot liquids.
Stir in the salt and ground black pepper. Taste and adjust seasoning as needed.
If desired, stir in the heavy cream for a richer texture.
Serve hot, garnished with croutons or alongside toasted bread, and enjoy!
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 7337 mg | 319% | |
| Total Carbohydrate | 302.4 g | 110% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 32.2 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3604 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
