Spinach Soup
Velvety, vibrant, and nutrient-packed, this creamy spinach soup is a comforting bowl of goodness that will delight your taste buds and nourish your body. Made with fresh spinach, tender potatoes, and a rich vegetable broth, this soup is blended to silky perfection and elevated with a hint of nutmeg, a splash of lemon juice, and a touch of heavy cream for ultimate indulgence. With only 35 minutes from start to finish, this wholesome and easy recipe is perfect for a quick weeknight meal or an elegant starter at dinner parties. Serve it steaming hot with a drizzle of cream or a pinch of freshly ground black pepper, and enjoy a dish that's as satisfying as it is healthy. Perfect for spinach lovers, this soup offers a delicious way to incorporate greens into your diet without compromising flavor.
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Recipe Information
Ingredients
- 500 grams fresh spinach leaves
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 4 cups vegetable broth
- 1 medium, peeled and diced potato
- 0.5 cup heavy cream
- 0.25 teaspoons ground nutmeg
- to taste salt
- to taste black pepper
- 1 tablespoon lemon juice
Instructions
Wash the spinach leaves thoroughly under cold running water and set them aside to drain.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Add the diced potato to the pot and stir to coat in the oil and aromatics.
Pour in the vegetable broth, bring it to a boil, and then reduce the heat to a simmer.
Cover the pot and let it simmer for 12–15 minutes, or until the potato pieces are fork-tender.
Add the spinach leaves to the pot and cook for another 2–3 minutes until they are wilted.
Using an immersion blender, carefully puree the soup until it is smooth and creamy. Alternatively, transfer the mixture to a countertop blender in batches and blend until smooth.
Return the pureed soup to the pot (if necessary) and stir in the heavy cream, ground nutmeg, salt, and black pepper to taste.
Simmer the soup for another 2–3 minutes over low heat to allow the flavors to combine.
Turn off the heat and stir in the lemon juice to enhance the brightness of the flavors.
Serve hot, garnished with a drizzle of cream or a sprinkle of freshly cracked black pepper, if desired.
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 124 mg | 42% | |
| Sodium | 5293 mg | 230% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 25.6 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5346 mg | 114% | |
*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.
