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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 heathy lunch.
Recipe Difficulty – Very Easy
Table of Contents
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!
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!
- 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.
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.
Variations
- Spicy – add tumeric, curry powder, cumin, or crushed red pepper flakes.
- Deluxe – Garnish with croutons or cheese and a drizzle of cream.
- Kid friendly – If you want to hide the spinach, try using chopped spinach so it doesn’t stand out as mich.
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 the spinach leaves and cook until wilted. Be sure to stir.
Step 5: Transfer the soup to a blender with nutmeg, and blend until smooth. Reheat the soup and pour into bowls to serve.
Hint: You could also keep the soup in the pot and use an immersion 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! Make sure to defrost and drain the frozen spinach leaves before adding them to the soup.
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 crockpot! Simply cook on low for 6-8 hours until the potatoes are fork tender and then blend!
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 the spinach and cook until wilted.
- Transfer the soup to a blender with nutmeg, and blend until smooth. Reheat the soup and serve.
Colourful, quick and delicious.
Thanks Kelly 🙂