Mediterranean Spinach and Potato Soup
Warm your soul with a bowl of Mediterranean Spinach and Potato Soup, a comforting yet vibrant dish packed with wholesome flavors and nutritious ingredients. This hearty vegetarian soup combines tender russet potatoes, sweet onions, savory garlic, and leafy baby spinach in a rich vegetable broth enhanced with a medley of Mediterranean-inspired spices like cumin, paprika, and oregano. A splash of tangy lemon juice brightens the dish, while juicy canned tomatoes add subtle acidity to balance the earthiness of the potatoes and spinach. Ready in just 45 minutes, this one-pot wonder is perfect for a cozy weeknight meal or a light, satisfying lunch. Serve it steaming hot with a sprinkle of fresh parsley and a side of crusty bread for an irresistible burst of flavor and texture. Keywords: Mediterranean soup, spinach and potato soup, easy vegetarian recipes, healthy one-pot meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 3 medium, peeled and cut into 1/2-inch cubes russet potatoes
- 6 cups vegetable broth
- 1 14.5-ounce can, undrained canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 4 cups, packed baby spinach
- 2 tablespoons lemon juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the cubed potatoes to the pot and stir to coat in the oil and aromatics.
Pour in the vegetable broth and canned diced tomatoes with their juice.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
Stir in the ground cumin, paprika, and dried oregano, mixing well.
Add the baby spinach to the pot and cook for 2-3 minutes, or until wilted.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6598 mg | 287% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 44.7 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 812 mg | 62% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 6648 mg | 141% | |
*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.
