Spinach Soup (Printable)
Velvety spinach soup with sautéed onion, potato, garlic, milk and nutmeg; serve warm with cream, croutons and herbs.
# What You'll Need:
→ 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 - 0.6 cup whole milk or plant-based alternative
→ Seasonings
07 - 1/2 tsp ground nutmeg
08 - Salt and black pepper, to taste
→ Garnishes
09 - 2 tbsp fresh cream or crème fraîche
10 - Croutons or toasted bread
11 - Fresh herbs (parsley, chives)
# Directions:
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 and simmer for 10 minutes until the potato is fork-tender.
04 - Stir in the fresh spinach and cook for 2 to 3 minutes until wilted and bright green in color.
05 - Remove from heat. Using an immersion blender or a countertop blender in batches, purée the soup until smooth and velvety.
06 - Stir in the milk and season with ground nutmeg, salt, and black pepper. Gently reheat if needed but do not boil after adding milk.
07 - Ladle into bowls while hot. Garnish with a swirl of cream, croutons, and fresh herbs as desired.
# Expert Tips:
01 -
- The color alone will make you feel like you are eating something from a storybook, a deep vivid green that looks like it was painted rather than cooked.
- It comes together in thirty minutes flat, which means it is faster than ordering takeout and infinitely more satisfying.
02 -
- Overcooking the spinach after it wilts will turn that gorgeous green into a sad army drab, so pull the pot off the heat the moment it collapses.
- Blending hot soup in a countertop blender without venting the lid slightly can send a geyser of green everywhere, so always leave a gap and cover with a towel.
03 -
- A tiny pinch of nutmeg goes a long way and adds a warmth that people will notice but never quite be able to name, which is the best kind of secret ingredient.
- Reserve a few raw spinach leaves before blending and use them as a fresh garnish so the bowl has both the silky blended soup and a crisp bright contrast on top.