Silky Spinach Soup (Print)
Velvety spinach soup with potato and garlic, blended smooth and finished with milk and nutmeg. Perfect light starter.
# 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 - 0.6 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)
# Directions:
01 - Heat a large pot over medium heat with butter or olive oil. Sauté the onion until soft and translucent, about 5 minutes.
02 - Add the minced garlic and diced potato, 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 - Add the fresh spinach and cook for 2–3 minutes until wilted and bright green in color.
05 - Remove from heat. Using an immersion blender or working in batches with a countertop blender, 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 the milk.
07 - Ladle into bowls and serve hot, garnished with a swirl of cream, croutons, and fresh herbs if desired.
# Expert Tips:
01 -
- The potato does all the thickening work so you never need flour or cream to get that luxurious texture.
- It reheats beautifully the next day, making it a stealth hero for weeknight meal prep.
- You probably already have every single ingredient sitting in your kitchen right now.
02 -
- Never let the soup boil after you add the milk or it will break and look grainy instead of glossy.
- Blending while the spinach is still bright green, not overcooked, is the single trick to keeping that stunning color.
03 -
- A squeeze of lemon juice right at the end wakes up every flavor in the bowl and adds a subtle brightness most people cannot quite identify but always love.
- If your spinach is looking a little tired and wilted before you even start, trim the stems and soak the leaves in ice water for ten minutes and they will perk back up beautifully.