This velvety rich spinach soup is healthy, delicious, and doesn’t contain any cream! It gets its smooth texture from potatoes. If you can’t tolerate dairy or need a tasty vegan soup, give this recipe a try.
Serve this awesome vegan soup with your favorite crackers or some crusty bread for dipping. It’s easy to make and is ready to eat in about 20 minutes.
Table of Contents
Show
Ingredients You’ll Need
- fresh spinach leaves
- vegetable oil
- onion
- garlic
- vegetable broth
- potatoes
- nutmeg
- salt and pepper
How to Make Spinach Soup
- Heat a large pan or a stock pot over medium-low heat until the oil is shimmering. Add the onion and garlic and stir often. Watch carefully so the garlic doesn’t burn.
- When the onion is tender but still white, add the spinach and stir just until wilted.
- Add the vegetable broth and the diced potatoes. Cook for about 15 minutes until the potatoes are tender.
- Use an immersion blender to thoroughly puree the mixture. Add salt and pepper to taste and serve!
How To Store Spinach Soup
Store this spinach soup refrigerated in an airtight container for up to four days.
Does Spinach Taste Good In Soup?
This spinach soup is smooth and delicious. It’s perfectly seasoned and the spinach has no bitter after-taste.
Is Frozen Spinach Good In Soup?
Frozen spinach is economical and cooks up beautifully in soup. It’s also full of nutrients and is an excellent source of vitamins A and C.
Spinach Soup Recipe
This velvety rich spinach soup is healthy, delicious, and doesn’t contain any cream! It gets its smooth texture from potatoes. If you can’t tolerate dairy or need a tasty vegan soup, give this recipe a try.
Print
Pin
Rate
Servings: 4 servings
Ingredients
- 10 oz fresh spinach leaves
- 1 tbsp vegetable oil
- 1 onion
- 2 teaspoons minced garlic
- 2 ½ cups vegetable broth
- 2 medium potatoes
- 1 tsp nutmeg optional
- salt and pepper to taste
Instructions
- Wash the spinach leaves well. Peel and finely chop the onion and garlic. Peel and dice the potatoes.
- Heat a large pan or a stock pot over medium-low heat until the oil is shimmering. Add the onion and garlic and stir often. Watch carefully so the garlic doesn’t burn.
- When the onion is tender but still white, add the spinach and stir just until wilted.
- Add the vegetable broth and the diced potatoes. Cook for about 15 minutes until the potatoes are tender.
- Use an immersion blender to thoroughly puree the mixture. Add salt and pepper to taste and serve!
Tried this recipe?Follow or tag us on Pinterest @izzycooking
Leave a Reply