Creamy Spinach Soup (Print)

Velvety smooth blend of fresh spinach, aromatic vegetables, and cream for a comforting bowl.

# Ingredients:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced
05 - 10 ounces fresh spinach, washed and roughly chopped

→ Liquids

06 - 3 cups vegetable stock
07 - 1/2 cup heavy cream

→ Seasonings

08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg, optional

→ Garnish

11 - Extra cream or plain yogurt, optional
12 - Freshly ground black pepper

# Instructions:

01 - In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add the minced garlic and cook for 1 minute, stirring frequently to prevent browning.
03 - Stir in the diced potato and cook for 2 minutes to begin softening.
04 - Add the spinach and sauté until completely wilted, approximately 2 to 3 minutes.
05 - Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 to 12 minutes until the potato is tender.
06 - Remove from heat. Using an immersion blender, purée the soup until smooth and velvety. Alternatively, blend in batches using a countertop blender.
07 - Return the soup to the pot if necessary. Stir in the heavy cream, salt, black pepper, and nutmeg. Heat gently for 2 to 3 minutes without boiling.
08 - Taste the soup and adjust salt, pepper, and nutmeg to preference.
09 - Ladle into bowls and garnish with a drizzle of cream or yogurt and freshly ground black pepper if desired.

# Pro Tips:

01 -
  • It comes together in thirty minutes, which means you can go from craving to spoon in hand before you know it.
  • The cream melts into the spinach so perfectly that every spoonful tastes luxurious without any fuss.
  • Naturally vegetarian and easily made vegan, so it works for nearly everyone at your table.
02 -
  • Never boil the soup after the cream goes in, or it may separate and look curdled instead of silky—gentle warmth is your friend here.
  • The potato does more than add flavor; it's the secret to creamy texture without relying entirely on cream, so don't skip it or puree it incompletely.
03 -
  • If your immersion blender seems to be struggling, work in smaller batches or let the soup cool slightly—it blends more smoothly when not scalding hot.
  • Make it ahead and reheat it gently on the stove, stirring occasionally, rather than microwaving, which can cause the cream to break or separate unevenly.
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