Silky Spinach Soup (Printer-friendly)
Silky spinach and potato puree, seasoned with garlic and nutmeg, finished with milk for a creamy, vibrant starter.
# 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 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)
# How to Make It:
01 - Heat a large pot over medium heat and add a little 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 and release the garlic aroma.
03 - Pour in the vegetable broth and bring to a rolling boil. Reduce heat to low and simmer gently for 10 minutes, or until the potato pieces are fork-tender.
04 - Add the fresh spinach to the pot and cook for 2 to 3 minutes, just until the leaves are fully wilted and have turned a vibrant bright green.
05 - Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety. Alternatively, transfer in batches to a countertop blender and blend until silky.
06 - Stir in the milk and season with ground nutmeg, salt, and black pepper. Gently reheat over low heat if necessary, but avoid boiling once the milk has been added.
07 - Ladle the hot soup into bowls. Garnish with a swirl of fresh cream, a handful of croutons or toasted bread, and a sprinkle of fresh herbs if desired.
# Expert Tips:
01 -
- The color alone is enough to make you feel virtuous, but the taste is what keeps you coming back.
- It comes together faster than ordering takeout and costs almost nothing.
02 -
- Never let the soup boil after adding milk or it will curdle and look broken no matter how good it tastes.
- Adding the spinach at the very end and blending immediately preserves that stunning bright green color.
03 -
- The potato is doing all the heavy lifting for texture so do not skip it or reduce it or you will end up with watery soup.
- Grating fresh nutmeg instead of using preground makes a noticeable difference in how warm and complex the final flavor feels.