Velvety Creamy Spinach Soup (Printable)

A smooth and comforting blend of fresh spinach, aromatic vegetables, and cream, ready in just 30 minutes.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced
05 - 10 ounces fresh spinach, washed and roughly chopped

→ Liquids

06 - 3 cups vegetable stock
07 - 1/2 cup heavy cream

→ Seasonings

08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg, optional

→ Garnish

11 - Extra cream or yogurt swirl, optional
12 - Freshly ground black pepper

# Steps:

01 - Melt butter in a large saucepan over medium heat. Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent browning.
03 - Stir in diced potato and cook for 2 minutes, allowing flavors to meld.
04 - Add spinach and sauté until completely wilted, approximately 2 to 3 minutes.
05 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 10 to 12 minutes until potato is tender.
06 - Remove from heat. Using an immersion blender, purée soup until smooth and velvety. Alternatively, blend in batches using a countertop blender.
07 - Return soup to pot if necessary. Stir in cream, salt, black pepper, and nutmeg. Heat gently for 2 to 3 minutes without boiling.
08 - Taste soup and adjust seasonings as needed for optimal flavor balance.
09 - Ladle into bowls and garnish with cream swirl or yogurt and freshly ground black pepper if desired.

# Expert Advice:

01 -
  • It's ready in 30 minutes, which means you can serve something that tastes restaurant-quality on a random Tuesday night.
  • The texture is so creamy and luxurious that people always ask if you've been cooking all day.
  • It's naturally vegetarian and can be made vegan with two simple swaps, so it works for almost any table.
02 -
  • Fresh spinach is crucial—frozen spinach releases water as it defrosts and you'll end up with diluted soup instead of something vibrant and concentrated.
  • Don't skip the potato; it sounds like an odd choice for a spinach soup, but it's what makes the texture creamy without needing more cream, and your wallet will thank you.
03 -
  • Always taste the soup before you add cream because cream covers flavors, and you want your adjustments done while you can still taste everything clearly.
  • If your soup ever breaks or looks separated after adding cream, an extra splash of stock or a few seconds of gentle blending will bring it back together.
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