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Spinach Soup

Spinach Soup

Dive into a bowl of pure comfort with this vibrant Spinach Soup. Its silky-smooth texture and subtly earthy flavor offer a delightful embrace, perfect for any season. This simple, wholesome Spinach Soup recipe nourishes your body and soul, bringing a touch of homemade warmth to your table.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound fresh spinach, washed and roughly chopped
  • 4 cups low-sodium vegetable broth
  • 1 cup milk (whole or plant-based)
  • 1/4 cup freshly grated Parmesan cheese (optional)
  • Salt and freshly ground black pepper, to taste
  • A pinch of nutmeg

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the washed and chopped spinach to the pot. Cook, stirring occasionally, until all the spinach has wilted (about 3-5 minutes).
  4. Pour in the vegetable broth, then bring the mixture to a gentle simmer.
  5. Season the soup with salt, black pepper, and a pinch of nutmeg. Reduce the heat to low, cover, and let the soup simmer for 10 minutes.
  6. Using an immersion blender, blend the soup until smooth. If using a regular blender, transfer the soup in batches and blend until smooth before returning it to the pot.
  7. Stir in the milk and freshly grated Parmesan cheese, if using. Gently warm through on low heat; do not boil.
  8. Taste and adjust seasoning as needed, then ladle the warm soup into bowls and serve immediately.

Notes

For a vegan version, use vegetable broth and unsweetened plant milk. To boost protein, consider adding white beans. This soup stores well in the refrigerator for up to 3-4 days or can be frozen for 2-3 months.