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Bringing you my vibrant Spinach Soup recipe! It is creamy, delicious, and so easy to make! It is ready to enjoy in just over 30 minutes, with the cooking time being most of that. It is perfect for a weeknight dinner or healthy lunch. If you love a green soup, my dairy-free Courgette Soup is just as easy.
Spinach Soup at a Glance
James’s tipTo make this soup a little heartier, try adding rice or pasta. It is also easy to make in batches and freeze for later.
Key ingredients
- Spinach
- Onion
- Garlic
- Small potatoes
- Nutmeg
- Vegetable stock
Why you’ll love it
- Potatoes make it creamy without any cream.
- An easy way to get a big handful of greens into lunch.
- Ready in 35 minutes and naturally vegan.
Quick summary
This spinach soup simmers potatoes, onion and garlic in vegetable stock, then blends in fresh spinach and a pinch of nutmeg for a creamy, vibrant green bowl. It is ready in 35 minutes with 10 minutes of prep, serves 3, and is naturally vegan and gluten free.
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Why this recipe works
Soup is something I love to enjoy year-round. This potato spinach soup is warm and creamy enough for the cooler months, but light enough for the warmer months! This vegan spinach soup is full of flavour and the total time to make it is only about 35 minutes! Once autumn arrives, my Pumpkin and Butternut Soup is another cosy favourite.
Ingredients to make Spinach Soup
- Olive Oil – cooks up the onion and garlic.
- Medium Onion – brings a beautiful savoury taste to this Spinach & Potato Soup.
- Garlic Cloves – pair perfectly with the onion taste.
- Small Potatoes – Waxy potatoes are best for soups. If you have any spare try my Leek & Potato Soup.
- Vegetable Stock – forms the base of the soup.
- Fresh Spinach – gives a great burst of colour, a nice flavour, and nutrients! Got some left in the bag? Use it up in my 10 Minute Chickpea and Spinach Curry.
- Nutmeg – has a warm flavour that is perfect in this soup.
- Salt and Black Pepper – should be added to taste.
- Cream – is optional to serve alongside the soup. I use soya to keep it dairy-free, or a spoonful of my Vegan Sour Cream.
See recipe card for full information on ingredients and quantities.
Substitutions
- Olive Oil – can be replaced with another neutral oil or butter.
- Vegetable Stock – is easily substituted with vegetable broth.
- Vegetables – You can add in other vegetables such as carrots or celery, just like the base of my creamy Broccoli Soup.
Variations
- Spicy – add turmeric, curry powder, cumin, or crushed red pepper flakes. If you like a curried soup, try my Curried Parsnip Soup.
- Deluxe – Garnish with croutons or cheese and a drizzle of cream. For gluten-free croutons, cube and toast leftover Easy Gluten Free Focaccia. It is also lovely topped with a halved boiled egg, or served with a cheese toastie for dunking.
- Zesty – Stir in the finely grated zest of half a lemon and a squeeze of juice just before serving. It really brightens the flavour, and the vitamin C in the lemon helps your body absorb more of the iron in the spinach.
- Kid friendly – If you want to hide the spinach, try using chopped spinach so it doesn’t stand out as much.
How to make Spinach Soup
Step 1: Firstly, finely chop the onion. Thinly slice the garlic cloves and peel and cube the potatoes.
Step 2: Then, heat olive oil in a pot over medium-high heat. Fry the onion and garlic for 5-6 minutes, or until tender.
Step 3: Add potatoes and toss to combine with the oil. Add the vegetable stock and bring to a boil. Reduce heat and simmer until the potatoes are tender.
Step 4: Then, add half of the spinach leaves and cook for 1 to 2 minutes, just until wilted. Be sure to stir.
Step 5: Transfer the soup to a blender with the nutmeg and the rest of the raw spinach, and blend until smooth. Adding some spinach raw keeps the soup bright green. Reheat the soup gently and pour into bowls to serve.
Hint: You could also keep the soup in the pot and use a stick blender.
Leftovers
Store in an airtight container in the fridge for up to three days. Reheat in the microwave or in a pot on the stove.
Recipe FAQs
You can! Frozen spinach is more compact, so use about 75g of frozen in place of the 120g fresh. Make sure to defrost it, then squeeze out as much water as you can before adding it to the soup, so it doesn’t water down the flavour.
Spinach Potato soup has roots in both France and Ireland. Either way, it’s a delicious dish to bring home!
Yes! If you want this soup ready and waiting for you after work, you can absolutely use a slow cooker! Simply cook on low for 6-8 hours until the potatoes are fork tender and then blend! For another set-and-forget soup, try my Slow Cooker Carrot and Coriander Soup.
More Soup recipes
- Butternut Squash Soup
- Carrot & Lentil Soup
- Celeriac Soup
- Chicken and Sweetcorn Soup
- Courgette Soup
- Pea Soup
- Sweet Potato Soup
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Spinach Soup
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, thinly sliced
- 2 small potatoes, peeled, cubed
- 750 ml vegetable stock
- 120 g spinach
- ¼ tsp nutmeg
- Salt and pepper, to taste
- Cream to serve with, optional – I used soya
Instructions
- Firstly, finely chop the onion. Thinly slice the garlic cloves and peel and cube the potatoes.
- Then, heat olive oil in a pot over medium-high heat. Fry the onion and garlic for 5-6 minutes, or until tender.
- Add potatoes and toss to combine with the oil. Add the vegetable stock and bring to a boil. Reduce heat and simmer until the potatoes are tender.
- Then, add half of the spinach and cook for 1 to 2 minutes, just until wilted.
- Transfer the soup to a blender with the nutmeg and the rest of the raw spinach, and blend until smooth. Adding some spinach raw keeps the soup bright green. Reheat the soup gently and serve.
Made this for my lunch today: very quick, easy, and tasty – and I now have lunch for the next 2 or 3 days in the fridge!
Thank you Jackie 🙂
I really wasn’t sure what this would be like, but it was great! I added some chilli flakes and vegan cheese and it was soooo tasty! Thanks James!
Thanks Alison 🙂
Colourful, quick and delicious.
Thanks Kelly 🙂