Creamy Spinach Soup (Printable)

Velvety smooth spinach blend with aromatic vegetables and cream, ready in 30 minutes for a comforting light meal.

# Components:

→ 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 yogurt for serving, optional
12 - Freshly ground black pepper for garnish

# Method:

01 - In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Add the garlic and cook for another minute, stirring frequently.
03 - Stir in the diced potato and cook for 2 minutes.
04 - Add the spinach and sauté until wilted, about 2 to 3 minutes.
05 - Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes, or until the potato is tender.
06 - Remove from heat. Using an immersion blender or in batches with a countertop blender, purée the soup until smooth.
07 - Return the soup to the pot if necessary. Stir in the cream, salt, black pepper, and nutmeg. Heat gently for 2 to 3 minutes without boiling.
08 - Taste and adjust seasoning as needed.
09 - Ladle into bowls and garnish with extra cream or yogurt and freshly ground black pepper if desired.

# Expert Advice:

01 -
  • It comes together in about 30 minutes, which means you can have a restaurant-quality soup on the table before anyone gets too hungry.
  • The texture is impossibly creamy without being heavy, thanks to that potato doing the work instead of cream alone.
  • It's endlessly forgiving—you can swap vegetables, adjust the cream, or add lemon without anything going wrong.
02 -
  • Never boil the soup after adding cream, or it might separate and look curdled—low and gentle heat is your friend, and it keeps the texture silky instead of grainy.
  • Tasting and adjusting at the very end is not optional; each batch of stock is different, and your seasoning should be tailored to what you've actually made, not what the recipe says you should have made.
03 -
  • Keep your stock warm in a separate pot while you're building the soup base—cold stock will cool down your vegetables and slow the whole process down unnecessarily.
  • If your soup is thicker or thinner than you'd like at the end, you can always thin it with a splash of stock or water, or let it simmer uncovered for a few minutes to reduce and concentrate the flavor.
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