Silky Spinach Soup (Printable Version)
Silky spinach and potato puree finished with milk and nutmeg; quick, nourishing, and bright green.
# Ingredient List:
→ Vegetables
01 - 1.1 lb fresh spinach, washed and trimmed
02 - 1 medium onion, finely chopped
03 - 1 medium potato, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4.2 cups vegetable broth (gluten-free if needed)
06 - 2/3 cup whole milk or plant-based alternative
→ Seasonings
07 - 1/2 tsp ground nutmeg
08 - Salt and black pepper, to taste
→ Garnishes (optional)
09 - 2 tbsp fresh cream or crème fraîche
10 - Croutons or toasted bread
11 - Fresh herbs (parsley, chives)
# How to Make:
01 - Heat a large pot over medium heat and add butter or olive oil. Sauté the finely chopped onion until soft and translucent, about 5 minutes.
02 - Add the minced garlic and diced potato to the pot, stirring continuously for 2 minutes to coat evenly.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 10 minutes, or until the potato pieces are fork-tender.
04 - Add the fresh spinach and cook for 2 to 3 minutes until fully wilted and vibrant green in color.
05 - Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and velvety. Alternatively, blend in batches using a countertop blender.
06 - Stir in the milk and season with ground nutmeg, salt, and black pepper. Gently reheat if needed, but do not bring to a boil after the milk has been added.
07 - Ladle the hot soup into bowls. Garnish with a swirl of cream, croutons, and fresh herbs if desired. Serve immediately.
# Expert Tips:
01 -
- It goes from cutting board to bowl in under thirty minutes, which makes it the busiest weeknight friend you never knew you needed.
- The silky texture feels almost indulgent, yet every spoonful is packed with greens and goodness.
02 -
- Blending hot soup in a countertop blender without venting the lid will send a green geyser across your kitchen, so always remove the center cap and cover the hole with a towel.
- Adding the spinach at the very end and cooking it only briefly preserves both the bright color and the fresh flavor that makes this soup special.
03 -
- Let the soup rest for five minutes off the heat before serving, because the texture settles and the flavors deepen in ways that immediate pouring cannot achieve.
- A tiny drizzle of good olive oil and a swirl of cream on top turns a humble bowl into something worth photographing before you dive in.