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The Spruce Eats / Diana Chistruga
This fresh spinach soup is wonderfully nutritious and delicious. It's also easy to put together and can be ready in about 30 minutes, making it an ideal light lunch or a great starter for dinner.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender a little less than half, vent the top, and cover with a folded kitchen towel while blending.
This soup has a brilliant green color because half of the fresh spinach is reserved and blended into the soup after cooking. It's a great trick that also helps retain all of the nutrients found in fresh spinach. This recipe is also very versatile. It makes a warm and inviting soup for winter, but it is also wonderfully light, so it works in the summer as well. You can enjoy it for lunch with a simple salad or serve it with a complete dinner for the family.
No matter when you eat it, this soup is even better when served with a loaf of crusty, seeded whole-grain bread. Add a dollop of fat-free sour cream or plain Greek yogurt for another dimension. If you want to serve this soup with dinner, consider lighter proteins such as sautéed or grilled fish, chicken, or pork.
How Do You Thicken Spinach Soup?
If your spinach soup isn't as thick as you'd like, add a little cornstarch to a small bowl along with a small amount of broth or water to make a paste. Add to the soup and simmer just until thickened. The next time you make spinach soup, try adding more potato or less broth for a thicker texture. You can also add sour cream or yogurt at the end for a creamier soup.
"A quick and easy soup very ideal for cold fall/winter days. Very nutritious and healthy. I loved how potatoes gave the soup the right consistency and thickness without using any cream or cornstarch. I believe that leeks would also taste great in this recipe." —Tara Omidvar
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Ingredients
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2 teaspoons olive oil
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1 medium potato, peeled and cubed
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1/2 medium onion, finely chopped
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1 stalk celery, finely chopped
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2 cloves garlic, minced
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2 cups chicken or vegetable broth
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2 cups fat-free milk
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1 (6-ounce) bag baby spinach, divided
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Freshly ground black pepper, to taste
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Kosher salt, to taste
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Diana Chistruga
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In a large saucepan or Dutch oven, heat 2 teaspoons olive oil. Sauté the 1 medium potato (peeled and cubed), 1/2 medium onion (finely chopped), 1 stalk celery (finely chopped), and 2 cloves garlic (minced) for 5 minutes.
The Spruce Eats / Diana Chistruga
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Add 2 cups chicken or vegetable broth and 2 cups fat-free milk. Bring to a boil, cover, and simmer on low for 10 minutes.
The Spruce Eats / Diana Chistruga
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Stir in 3 ounces (half) of the spinach, cover, and simmer for 10 more minutes.
The Spruce Eats / Diana Chistruga
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Cool slightly, then transfer the soup to a blender. Work in 2 batches if necessary to keep the hot soup from overflowing the blender as you blend. Alternatively, an immersion blender can be used to blend the soup in the pot. Add the remaining 3 ounces of fresh spinach to the soup and blend until smooth.
The Spruce Eats / Diana Chistruga
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Taste for seasoning and serve.
The Spruce Eats
How To Store and Freeze Spinach Soup
- Spinach soup will keep for a few days in an airtight container in the fridge.
- For longer storage, you can freeze spinach soup. Place in a freezer-safe container, leaving an inch of headroom, and freeze for up to two months. Defrost overnight in the fridge before reheating. Note that the soup will lose its bright green hue and may not be quite as creamy after being frozen.
Feeling Adventurous? Try This:
- Make it vegan - If you want to make this soup vegan, swap out the milk for soy milk, almond milk, or another non-dairy milk and use vegetable stock or water.
- Try other herbs - This soup is easily adaptable to other herbs, both fresh and dried. Try a little bit of celery salt, chives, parsley, or ground cumin.
- No onion, no problem - Swap out the onion for thinly sliced leeks or scallions.
- Make it tangy and creamy - Add a dollop of sour cream or yogurt for a bit of tangy creaminess.
Nutrition Facts (per serving) | |
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130 | Calories |
3g | Fat |
20g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 130 |
% Daily Value* | |
Total Fat 3g | 4% |
Saturated Fat 0g | 2% |
Cholesterol 5mg | 2% |
Sodium 717mg | 31% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 2g | 9% |
Total Sugars 8g | |
Protein 8g | |
Vitamin C 17mg | 87% |
Calcium 215mg | 17% |
Iron 2mg | 11% |
Potassium 743mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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