Save This velvety, creamy spinach soup is a comforting dish featuring tender greens and aromatic vegetables. With a touch of cream and a subtle hint of nutmeg, it is perfect as a light starter or a warming lunch for any day of the week.
Save Preparing this soup is a simple process that highlights the vibrant flavors of fresh spinach. By simmering the greens with potatoes and vegetable stock, you create a wholesome base that transforms into an elegant and smooth puree.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 300 g (10 oz) fresh spinach, washed and roughly chopped
- 750 ml (3 cups) vegetable stock
- 120 ml (½ cup) heavy cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Pinch of ground nutmeg (optional)
- Extra cream or a swirl of yogurt (optional)
- Freshly ground black pepper
Instructions
- Step 1
- In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 3–4 minutes until soft and translucent.
- Step 2
- Add the garlic and cook for another minute, stirring frequently.
- Step 3
- Stir in the diced potato and cook for 2 minutes.
- Step 4
- Add the spinach and sauté until wilted, about 2–3 minutes.
- Step 5
- Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potato is tender.
- Step 6
- Remove from heat. Using an immersion blender (or in batches with a countertop blender), purée the soup until smooth.
- Step 7
- Return the soup to the pot if necessary. Stir in the cream, salt, black pepper, and nutmeg. Heat gently for 2–3 minutes; do not boil.
- Step 8
- Taste and adjust seasoning as needed.
- Step 9
- Ladle into bowls and garnish with extra cream or yogurt and freshly ground black pepper, if desired.
Zusatztipps für die Zubereitung
Using a medium potato adds a natural creaminess to the soup without needing excessive amounts of heavy cream. For the best texture, ensure the soup is puréed thoroughly with an immersion blender until completely smooth.
Varianten und Anpassungen
For a vegan version of this dish, simply substitute the unsalted butter with olive oil and use coconut cream or your favorite plant-based cream alternative in place of the heavy cream.
Serviervorschläge
Enjoy this soup with a side of crusty bread or toasted seeds for added texture. For a brighter finish, add a small squeeze of fresh lemon juice just before serving.
Save Whether served as a sophisticated appetizer or a simple lunch, this spinach soup is a nutritious way to enjoy fresh greens. It is a reliable recipe that delivers vibrant color and deep flavor every time.
Recipe FAQs
- → Can I make this spinach soup ahead of time?
Yes, prepare up to 2 days in advance and store in an airtight container in the refrigerator. Reheat gently over low heat, adding a splash of stock or cream if it has thickened too much.
- → How do I achieve the smoothest texture?
Use an immersion blender directly in the pot for convenience, or work in batches with a countertop blender. Blend until completely smooth, and for an extra-refined result, pass through a fine-mesh sieve.
- → What can I use instead of heavy cream?
Coconut cream creates a dairy-free version with a subtle tropical note. For a lighter alternative, use half-and-half or whole milk, though the final texture will be less rich.
- → Why is potato included in the ingredients?
The potato acts as a natural thickener, providing body and creaminess without the need for flour or roux. It also balances the earthiness of the spinach with its mild sweetness.
- → Can I use frozen spinach instead of fresh?
Frozen spinach works well in a pinch. Thaw completely and squeeze out excess moisture before adding. Note that the flavor will be slightly less bright than with fresh leaves.
- → What pairs well with this soup?
Crusty bread, garlic focaccia, or warm dinner rolls complement the creamy texture. For added protein, serve with poached eggs or pair with a light salad for a complete meal.