This is by far my favourite Spinach soup recipe – it makes the most beautiful green spinach soup with the perfect mild flavour. It pairs well with so many different toppings (croutons, eggs, bacon, etc.), and is equally enjoyable warm or cold depending on season. The soup freezes well, and is the perfect quick, healthy and low-calorie lunch to bring out when you don’t feel like cooking – I always have a batch or three in my freezer.
I can guarantee you have all the ingredients at home right now, so what’s the excuse? Let’s do this!
Ingredients (serves 3 @103kcal):
- 125g/~2 small Potatoes – peeled and diced (98kcal)
- 72g/~1 small Onion – diced (29kcal
- 35g/1 stalk of Celery – chopped (6kcal)
- 1 cup/280ml Semi-skimmed milk (129kcal) – Any plant-based option would work too!
- 1 clove of garlic – minced
- Chicken/vegetable stock cube (15kcal)
- 150g Spinach (35kcal)
- Water for stock ~500ml
- Nutmeg (optional)
- Cumin (optional)
- Salt & Pepper to taste
- Sautee the Onion, garlic, celery and potato in a splash of water for ~5 minutes until fragrant and slightly softened.
- Add the Chicken/vegetable stock dissolved in the water.
- Bring to a boil, cover and let simmer for 10-15 minutes.
- Separate out 50g of the spinach and set aside. Add the rest of the Spinach to the soup. Salt, pepper and add a small pinch of cumin and nutmeg if you so desire.
- Add the milk.
- Cover and let simmer for another 10 minutes (keep a close eye on it, the milk makes it a little volatile)
- Next step is to mix the soup until smooth – I use a simple hand-mixer (affiliate link). Make sure it is sufficiently cool to not scold if it splashes when mixing – I transferred mine into a bowl and placed the bowl in cold water for quicker cooling.
- Add the remaining spinach, mix until smooth and watch the soup turn the most beautiful vibrant green!
Hope you enjoy this simple soup! Please let me know how you get on and tag me in any posts using this recipe so I can see your tasty creations.