Silky Spinach Soup (Print version)

Silky spinach soup with sautéed onion and potato, blended with milk—quick, nourishing starter or light meal.

# What goes in:

→ 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)

# Cooking steps:

01 - Heat a large pot over medium heat with butter or olive oil. Sauté the finely chopped onion until soft and translucent, approximately 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 the heat and simmer gently for 10 minutes until the potato is 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 or working in batches with a countertop blender, purée the soup until completely smooth and velvety.
06 - Stir in the milk and season with ground nutmeg, salt, and black pepper. Gently reheat if necessary, but avoid boiling once the milk has been added.
07 - Ladle the hot soup into bowls. Garnish with a swirl of cream, croutons, and fresh herbs as desired. Serve immediately.

# Tips from flavorandfeast:

01 -
  • The silky texture feels luxurious but the whole thing comes together with everyday ingredients in about half an hour.
  • It doubles beautifully as a starter for dinner parties or a cozy lunch all on its own with crusty bread.
  • Freezing individual portions means you are always one reheating step away from something warm and nourishing.
02 -
  • Boiling the soup after adding milk will cause it to break and look grainy so keep the heat gentle and patient.
  • Add the spinach at the very end of simmering to preserve that stunning green color rather than the dull olive that comes from overcooking.
03 -
  • Wash spinach three times even if the package says prewashed because grit in your blended soup is a heartbreaking discovery at the dinner table.
  • A potato might seem unremarkable but it is the entire reason this soup turns creamy without a drop of heavy cream so never skip it.

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