Crisp Spinach Soup (Printable Version)

Tender spinach blended with cream, nutmeg, and a touch of crispness from quick sautéing.

# What You'll Need:

→ Vegetables

01 - 14 oz fresh spinach, washed and trimmed
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium potato, peeled and diced

→ Liquids

05 - 3 ¼ cups vegetable broth (gluten-free if needed)
06 - ⅓ cup heavy cream (or coconut cream for dairy-free)
07 - 1 tbsp olive oil

→ Seasonings

08 - ½ tsp ground nutmeg
09 - Salt and black pepper, to taste
10 - 1 tbsp lemon juice

→ Garnish

11 - 2 tbsp crème fraîche or sour cream (optional)
12 - Freshly ground black pepper
13 - Croutons or toasted seeds (optional)

# How To Make:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 2–3 minutes until softened and translucent.
02 - Stir in minced garlic and diced potato. Cook for another 2 minutes, stirring occasionally to prevent sticking.
03 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 8–10 minutes until potato is completely tender.
04 - Add fresh spinach and cook for 1–2 minutes just until wilted but still vibrant green. Remove from heat immediately to preserve color and nutrients.
05 - Use an immersion blender to purée the soup until completely smooth. Alternatively, transfer to a regular blender in batches.
06 - Stir in heavy cream, nutmeg, and lemon juice. Season with salt and pepper to taste. Reheat gently if needed without boiling.
07 - Ladle into bowls. Garnish with crème fraîche, freshly ground black pepper, and optional croutons or toasted seeds for added texture.

# Expert Advice:

01 -
  • The texture is impossibly smooth despite being made with humble ingredients
  • It comes together in under 30 minutes but tastes like it simmered for hours
  • Perfect warm in winter or chilled for summer lunches
02 -
  • Overcooking the spinach will turn it an unappetizing grayish green, so watch carefully during that final minute
  • An immersion blender is your friend here, but if using a regular blender, never fill it more than halfway with hot liquid
  • The soup will thicken as it sits, so adjust with more broth or cream when reheating leftovers
03 -
  • Wash spinach thoroughly, even pre-washed bunches often hide grit in the folds
  • Use a Y-shaped vegetable peeler to remove any tough spinach stems quickly
  • Make this up to 2 days ahead, flavors actually improve overnight

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