spinach soup recipe
The Best spinach soup recipe
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Creamy Garlic Spinach Soup
A comforting, creamy soup packed with fresh spinach and rich garlic flavors. Perfect for a cozy meal.
🥘Ingredients
- 2 bunches fresh spinach (~12 oz)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced (optional)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk (for a lighter option)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
👨🍳Directions
-
1
In a large pot, heat olive oil over medium heat. Sauté onion, garlic, and carrot (if using) until soft (~5 mins). -
2
Add thyme, rosemary, black pepper, and salt. Stir for 30 seconds until fragrant. -
3
Pour in the broth and bring to a simmer. Let it cook for 10 minutes. -
4
Add the spinach and cook until wilted (~3-4 mins). -
5
For a smoother texture, blend half the soup with an immersion blender or transfer to a blender, then return to the pot. Stir in the cream (or coconut milk). -
6
Simmer for another 5 minutes, then adjust seasoning if needed. Serve hot with crusty bread.
🔧Equipment
- Large pot
- Medium saucepan
- Wooden spoon or ladle
- Blender or immersion blender (optional)
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of cream or a sprinkle of Parmesan cheese at the end.
- Use frozen spinach if fresh isn’t available; thaw and drain excess liquid first.
- Swap broth for water and add a pinch of smoked paprika for a smoky twist.
Storage: {“fridge”:”Up to 4 days”,”freezer”:”Up to 3 months”}
Watch Video Of How Creamy Garlic Spinach Soup Works
❓ Frequently Asked Questions About Creamy Garlic Spinach Soup
What is the best way to prepare fresh spinach for this spinach soup recipe?
To prepare fresh spinach for this soup, rinse it thoroughly under cold water to remove any dirt or debris. Chop it into bite-sized pieces if needed, and blanch it briefly in boiling water for about 30 seconds to soften it while retaining its nutrients. Then, drain and rinse again before adding it to the soup.
Can I substitute any of the ingredients in the spinach soup recipe?
Yes, you can make substitutions, but some changes may affect the flavor and texture. For example, you can swap fresh spinach for frozen spinach (thawed and drained), or use a mix of other leafy greens like kale or Swiss chard. If you’re out of garlic, you can use onion or shallots. For the cream or coconut milk, you might use a dairy-free alternative like cashew cream, but keep in mind the taste and texture might differ slightly.
How long does the spinach soup need to simmer for to achieve the right consistency?
The soup should simmer for about 20–25 minutes to allow the flavors to meld and the spinach to fully soften. If you prefer a thicker soup, you can stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) at the end. For a creamier texture, simmer longer or add a splash of cream or coconut milk halfway through.
Why does my spinach soup taste bland or lack flavor?
A bland spinach soup can happen if the seasoning is underdone. Ensure you’re using enough salt (about 1–2 tsp per pot) and other key flavors like garlic, onions, and spices (turmeric, cumin, or smoked paprika). If you’re using frozen spinach, it may absorb more liquid, so adjust the broth accordingly. Adding a splash of lemon juice, a pinch of cayenne, or a sprinkle of nutritional yeast can also brighten the flavor.
Can I make this spinach soup ahead of time, and how should I store it?
Yes, you can prepare this soup in advance, but it’s best consumed within 3–4 days for optimal freshness and texture. Store it in an airtight container in the refrigerator. To reheat, warm gently on the stovetop, stirring occasionally to prevent thickening. If the soup thickens too much, you can thin it with a little broth or water. For longer storage, you can freeze it for up to 3 months, but thawing may slightly alter the consistency.
