Spinach Soup Recipe
This nourishing, creamy vegan spinach soup is one of my go-to recipes when getting weeknight dinners on the table can feel like a chore. It takes just 20 minutes to make. I always have these basic ingredients on hand, and there's barely any clean-up! The recipe yields 6 cups (1 ½ cup each serving)
Servings: 4
Calories: 103kcal
Ingredients
- 1 tablespoon olive oil or extra virgin olive oil
- 1 onion, peeled and sliced
- 1 large garlic clove, sliced or minced
- ½ lb (220 grams) Potatoes, peeled and cut into chunks
- 3 ½ cups (840 ml) low-sodium vegetable broth
- 16 oz (450 grams) frozen spinach
- salt and black pepper, to taste
- 1 a handful of basil leaves (optional)
- 2 tablespoon lemon, juice
Instructions
- Add olive oil to a large Dutch oven or pot and place over medium-high heat. Stir in garlic and onion and saute for a couple of minutes.
- Add the potatoes and vegetable broth, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes on medium-low heat, or until the potatoes are tender.
- Add the frozen spinach (no need to thaw it), bring to a simmer, and cook for a further 3 minutes.
- Turn off the heat and add a handful of basil leaves or your favourite fresh herbs.
- Using an immersion blender, puree the soup to a smooth consistency, season to taste with salt (I use 1 teaspoon salt) and pepper, and finish with fresh lemon juice for freshness and acidity.
- Serve with a good drizzle of olive oil, black pepper, and a wedge of lemon juice on the side. You can enjoy this soup hot or chilled.
Notes
Nutrition facts: Please note that the nutrition values are for one serving and are estimates based on an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition
Calories: 103kcal | Carbohydrates: 16g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 639mg | Fiber: 5g | Sugar: 2g | Vitamin A: 13193IU | Vitamin C: 21mg | Calcium: 155mg | Iron: 3mg