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Easy Creamy Spinach Soup

A close-up of vibrant green spinach soup topped with a swirl of cream and cracked black pepper.
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Make this comforting, creamy spinach soup using simple ingredients. It is a healthy and satisfying vegetable soup perfect for a quick dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound fresh spinach, washed well
  • 4 cups vegetable broth
  • 1 medium potato, peeled and diced (optional, for thickness)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. If using, add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
  4. Add the fresh spinach to the pot in batches, stirring until it wilts down completely.
  5. Remove the pot from the heat. Carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a standard blender and blend until creamy, then return it to the pot.
  6. Stir in the heavy cream (or coconut milk) and Parmesan cheese, if using. Heat gently over low heat, but do not boil.
  7. Season with salt and pepper to your taste. Serve hot.

Notes

  • For a thicker soup without potatoes, blend in 1/2 cup of cannellini beans with the spinach.
  • If you want a dairy-free version, substitute the heavy cream with full-fat coconut milk and omit the Parmesan cheese.
  • This soup freezes well for future quick meals. Cool completely before freezing.

Nutrition

Find it online: https://yumdrizzle.com/spinach-soup-creamy-easy-recipe/