Spinach Soup (Print Version)
Silky green spinach soup simmered with potato, onion and garlic, finished with milk, nutmeg and a fresh herb garnish.
# 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
09 - 2 tablespoons 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. Cook the onion until soft and translucent, approximately 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 and simmer for 10 minutes until the potato is fork-tender.
04 - Add the fresh spinach and cook for 2 to 3 minutes until completely wilted and vibrant green in color.
05 - Remove the pot from heat. Using an immersion blender or a countertop blender in batches, puree 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 boil after the milk has been added.
07 - Ladle the soup into bowls while hot. Garnish with a swirl of cream, croutons, and fresh herbs as desired.
# Expert Tips:
01 -
- It transforms humble everyday ingredients into something that feels genuinely elegant with almost no effort.
- The silky texture and earthy flavor make it versatile enough for a weeknight dinner or an impressive dinner party starter.
02 -
- Do not let the soup boil after adding milk or it will break and look grainy instead of lush and smooth.
- Add the spinach at the very end of simmering so it keeps that vivid green color rather than turning the dull olive of overcooked disappointment.
03 -
- The potato is doing all the thickening work so do not be tempted to skip it or you will end up with something closer to green water than soup.
- Taste and adjust the seasoning after blending because the flavor shifts dramatically once everything is combined and the spinach fully releases its character.