Spinach Soup Silky Green (Printable)
Velvety spinach soup with potato, garlic and a hint of nutmeg—ready in 30 minutes, serves four.
# What You 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 - 2/3 cup whole milk or plant-based alternative
→ Seasonings
07 - 1/2 teaspoon ground nutmeg
08 - Salt and black pepper, to taste
→ Garnishes (optional)
09 - 2 tablespoons fresh cream or crème fraîche
10 - Croutons or toasted bread
11 - Fresh herbs (parsley, chives)
# How-To Steps:
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 the heat to low and simmer for 10 minutes, or until the potato is fork-tender.
04 - Add the fresh spinach and cook for 2 to 3 minutes until fully wilted and bright green in color.
05 - Remove the pot from heat. Using an immersion blender or a countertop blender in batches, 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 do not bring to a boil after adding the milk.
07 - Ladle the hot soup into bowls. Garnish with a swirl of cream, croutons, and fresh herbs if desired. Serve immediately.
# Helpful Tips:
01 -
- The color alone will make everyone at your table pause mid conversation and ask what on earth you made.
- It comes together in half an hour with ingredients you probably already have sitting in your kitchen.
- The potato does all the thickening work, so there is no flour or cream base to worry about.
02 -
- Never boil the soup after adding milk or it will separate and look grainy instead of velvety.
- Add the spinach at the very last minute and blend quickly to preserve that brilliant green color, lingering heat turns it olive.
03 -
- Wash spinach three times in cold water even if the package says prewashed, hidden grit will ruin the entire pot.
- Peel and dice the potato small and uniform so it cooks fast and blends smoothly without any chalky chunks left behind.