This recipe delivers a rich, comforting, and healthy spinach soup. It uses simple ingredients to create a smooth texture perfect for cozy nights.
Author:maddie-thompson
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 cloves garlic, minced
1 pound fresh spinach, washed well
4 cups vegetable broth
1 medium potato, peeled and diced (optional, for thickness)
1/2 cup heavy cream (or coconut milk for dairy-free)
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
Instructions
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic and cook for 1 minute more until fragrant. Do not let the garlic brown.
Add the washed spinach to the pot in batches. Stir until the spinach wilts down completely.
Pour in the vegetable broth and add the diced potato, if using. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
Stir in the heavy cream (or coconut milk) and the nutmeg. Heat the soup gently over low heat until warmed through. Do not let it boil after adding the cream.
Season generously with salt and black pepper to your taste.
Serve this nourishing green soup hot.
Notes
For a richer, more gourmet experience similar to Julia Child’s style, use high-quality chicken stock instead of vegetable broth.
If you prefer a thicker soup without potatoes, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of simmering.
This is a great base for a healthy spinach soup; add cannellini beans during the simmering stage for added protein and texture.