Homemade spinach soup

Ingredients

• 800 gspinach, washed and stems removed
• 600 ml (2½ cups)chicken stock
• 28 g (2 tablespoons)butter
• 2spring onions, finely chopped
• 150 g (1 cup)potatoes, peeled and chopped
• 60 ml (¼ cup)sour cream
• to tastenutmeg
• to tasteParmesan, shaved
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Soften the spring onions

   Melt the butter in a large saucepan over a medium heat. Add the chopped spring onions, stir gently to coat, and cook for about 3 minutes.

2. 2

   Cook the potatoes

   Add the chopped potatoes and cook for a further 3 minutes. Pour in the chicken stock, raise the heat and bring to the boil. Turn the heat down and simmer for about 10 minutes, or until the potatoes are cooked through.

3. 3

   Wilt the spinach

   Wash and drain the spinach, then add it to the pan. Raise the heat to bring the soup back to the boil, then reduce to low and cook for 1 minute more. Turn off the heat and leave it to cool for a couple of minutes.

4. 4

   Blend and season

   Transfer the mixture to a food processor or blender and blend until smooth and even. Return it to the pan and season to taste with salt, pepper and nutmeg.

5. 5

   Serve the soup

   Serve the spinach soup straight away, piping hot, with a drizzle of sour cream and shaved Parmesan.

What is Chilean spinach soup?

This is a simple, puréed vegetable soup in a Chilean home-cooking style. Potatoes give the broth body, while spinach provides its colour and main flavour.

The method keeps the spinach’s cooking time short, then blends it with the potatoes and spring onions for a smooth finish. Sour cream and Parmesan add a creamy, savoury contrast at serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrate, while butter and sour cream contribute fat; the spinach and chicken stock make up the rest of the base. Parmesan adds further fat and some protein, though the amount used is not specified. Pair a bowl with a protein-rich side, such as eggs or beans, and bread if you want a more substantial meal.

Build flavour from the base

Spring onions: cooking them gently in butter for about 3 minutes softens their sharpness and makes a mild foundation for the soup.

Potatoes: give them a further 3 minutes in the pan before adding stock. They then simmer for about 10 minutes, becoming tender enough to blend smoothly.

Keep the spinach bright

Spinach: add it only once the potatoes are cooked, and simmer it for just 1 minute after the soup returns to the boil. This short cooking stage helps preserve its fresh flavour.

Blending: let the soup cool for a couple of minutes before transferring it to a blender or food processor. Blend until there are no visible pieces, then return it to the pan.

Season after blending

Salt and pepper: taste the blended soup before adding these, since the stock and Parmesan at the table can both contribute savouriness.

Nutmeg: add it a little at a time and taste as you go; it should complement the spinach rather than dominate it.

Finish and serve

Sour cream: add a small drizzle to each serving just before it goes to the table for a cool, tangy contrast.

Parmesan: shave it over the hot soup so the cheese softens slightly. Serve promptly while the soup is piping hot.

Make the texture your own

For a particularly silky soup, blend thoroughly and check for any remaining leafy pieces before serving. If it seems too thick, stir in a little extra stock until it reaches the consistency you like.

For a more textured bowl, blend only until smooth enough to serve rather than processing for longer. Keep the sour cream and Parmesan as toppings so each person can add them to taste.

What to serve alongside

Serve the soup with crusty bread or toast for dipping. A simple salad can make a fresh accompaniment without competing with the spinach.

The recipe makes four servings, so it works as a light main meal with bread or as a starter before a larger meal.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they cook through at about the same time.
• Let the soup cool briefly before blending, and follow your blender’s instructions for hot liquids.
• Blend in batches if needed rather than filling the blender to the top.
• Taste for seasoning after blending, then adjust the salt, pepper and nutmeg.
• Add the sour cream and Parmesan just before serving for the best contrast.

Variations

• Add garlic: soften a finely chopped clove with the spring onions for a more savoury base.
• Use vegetable stock: swap it for the chicken stock to make a meat-free version.
• Add herbs: stir chopped parsley into the finished soup for a fresh note.
• Make it creamier: blend in a little extra sour cream, tasting as you go.
• Serve with croutons: scatter crisp croutons over each bowl for added crunch.

Common mistakes to avoid

• Browning the spring onions: cook them gently over medium heat for about 3 minutes so they soften without catching.
• Adding spinach too early: wait until the potatoes are cooked, then simmer the spinach for just 1 minute.
• Leaving the potatoes firm: check that they are tender before adding the spinach and blending.
• Overfilling the blender: blend in batches and take care with the hot soup.
• Overseasoning before tasting: adjust salt and pepper after blending, taking the stock and Parmesan into account.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan until hot throughout, stirring occasionally; add the sour cream and Parmesan when serving rather than before storing.

Frequently asked questions