Soups & creams
Creamy Spinach Soup
Creamy homemade spinach soup with potato, onion, vegetable stock and a pinch of nutmeg, blended smooth. Serves 4, ready in 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
For the soup
To serve
Method
Prepare the ingredients
Chop 1 onion and 2 garlic cloves. Peel 1 medium potato (200 g) and cut it into 2 cm cubes. Wash 400 g fresh spinach and drain it.
Soften the onion and garlic
Melt 30 g butter in a pot over medium heat and cook the onion and garlic for 5 minutes, until soft.
Cook the potato
Add the potato and 800 ml hot vegetable stock and simmer over medium heat for 15 minutes, until the potato is tender.
Add the spinach
Add the spinach and cook for 3 minutes, until wilted.
Blend
Blend with an immersion blender until smooth.
Add the cream and nutmeg
Stir in 100 ml heavy cream and 1 pinch nutmeg and warm for 2 minutes without boiling.
Adjust the seasoning
Taste and adjust with salt and pepper; the stock is already salted, so add only a little.
Serve
Serve in shallow bowls with a swirl of cream and 30 g croutons on top.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 6.3 g
- Carbohydrates
- 23 g
- Fat
- 17.2 g
- Sodium
- 765 mg
Estimate per serving. The croutons are calculated as white bread, without the oil used to toast them. Sodium includes the salt in the stock and the butter and rises if you add salt at the end.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Spinach soup is made by softening onion and garlic in butter, cooking potato in stock, adding the spinach at the end so it keeps its colour, and blending everything smooth. The potato gives body and the cream makes it silky.
The potato cooks for 15 minutes and the spinach for just 3. Then it is blended and warmed with cream and nutmeg. Serve with a swirl of cream and croutons. It serves 4.
Frequently asked questions
How do you keep spinach soup bright green?
Add the spinach at the end, cook it for only 3 minutes and blend right away. If it cooks too long, the soup turns dull green.
Can you use frozen spinach?
Yes. Use about 300 g thawed, well-squeezed frozen spinach and add it the same way as fresh.
How long does spinach soup keep?
Up to 3 days in the fridge in a closed container and up to 3 months in the freezer.
