Spinach soup

Ingredients

• 1 tablespoon (15 ml)butter
• 1 smallonion
• to tastesalt
• 1 clovegarlic
• 100 gpotatoes
• 400 mlvegetable stock
• 300 gspinach
• 100 mlcooking cream
• to tasteground black pepper

Instructions

1. 1

   Soften the aromatics

   Melt 1 tablespoon of butter in a saucepan over a medium heat. Add 1 chopped small onion with a little salt and 1 crushed garlic clove, and cook, stirring, so the garlic does not burn.

2. 2

   Cook the potatoes

   Add 100 g of peeled, diced potatoes and 400 ml of vegetable stock. Raise the heat slightly to bring the stock to the boil, then reduce to a medium heat and cook for 10 minutes, until the potatoes are tender.

3. 3

   Wilt the spinach

   Add 300 g of spinach and cook just until it has wilted, keeping its vivid green colour.

4. 4

   Blend until smooth

   Take the saucepan off the heat and blend the soup until smooth and free of lumps. Stir in 100 ml of cooking cream, season with ground black pepper and mix well.

5. 5

   Serve the soup

   Serve hot, with croutons, shavings of Parmesan or a drizzle of oil if you like.

What is spinach soup?

Spinach soup is a smooth vegetable soup made by cooking greens with aromatics and liquid, then blending them. This Spanish-style version pairs spinach with potato and finishes with cooking cream for a soft, comforting texture.

Potato gives the soup body, while the short cooking of the spinach helps it retain its vivid green appearance. The method is simple: soften the onion and garlic, simmer the potato, then blend everything together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 393 calories, 7g protein, 18g carbs, 27g fat.

The potato supplies most of the soup's carbohydrate, while butter and cooking cream contribute much of its fat; spinach adds some protein along with the vegetables. For a more balanced plate, serve a measured bowl with a protein-rich accompaniment such as beans or bread topped with an egg.

The flavour base

Onion: cooking it gently in butter helps soften its flavour and gives the soup a savoury foundation. Stir as it cooks, particularly once the garlic is in the pan.

Garlic: one crushed clove is enough to season the base without taking over the spinach. Keep it moving so it does not catch or burn.

Potato and stock

Potato: peel and dice it so it cooks through during the stated 10-minute simmer. The pieces should be tender before you add the spinach and blend.

Stock: vegetable stock supplies the liquid for simmering and contributes savoury flavour. Bring it to the boil, then lower the heat to a steady medium simmer.

Keep the spinach green

Spinach: add it after the potato is tender and cook only until the leaves lose their volume. The recipe does not specify an exact time, so watch the leaves rather than leaving them to cook longer than necessary.

Blending: take the pan off the heat before using a stick blender. Blend until there are no visible lumps, then stir in the cream.

Creamy finish

Cooking cream: add it after blending so it combines evenly with the smooth soup. Mix well and season with black pepper to taste.

Texture: the potato helps make the soup substantial, while the cream gives it a richer finish. If the soup seems uneven, blend again briefly before serving.

Serving ideas

Croutons: scatter them over the soup just before eating for a crisp contrast to the smooth texture. Add them at the table so they do not soften in the bowl.

Parmesan or oil: finish with a few shavings of Parmesan or a drizzle of oil, as suggested in the recipe. Serve the soup hot.

Recipe notes & tips

• Dice the potato into similarly sized pieces so it cooks evenly.
• Stir the onion and garlic as they soften to stop the garlic from burning.
• Check the potato for tenderness before adding the spinach.
• Cook the spinach only until it wilts to help preserve its bright colour.
• Take the pan off the heat before blending.
• Add croutons just before serving so they stay crisp.

Variations

• Extra pepper: add more ground black pepper at the table for a stronger peppery note.
• Parmesan finish: scatter Parmesan shavings over each bowl just before serving.
• Crouton topping: add croutons for a crisp contrast to the smooth soup.
• Oil drizzle: finish each serving with a small drizzle of oil.
• Thicker texture: use a little less stock for a more concentrated soup.

Common mistakes to avoid

• Burnt garlic: stir it with the onion over a medium heat and keep it moving.
• Firm potato: simmer until a piece is tender before adding the spinach.
• Overcooked spinach: stop cooking as soon as the leaves have wilted.
• Lumpy soup: blend thoroughly until the mixture is smooth before adding the cream.
• Soft croutons: add them to the bowl just before serving.

How to store

Cool the soup and refrigerate it in a covered container, then use within 2 days. Reheat gently in a saucepan, stirring often, until hot throughout; avoid a hard boil after adding the cream.

Frequently asked questions