This creamy spinach soup is one of the quickest and healthiest soups you can make. A whole bag of fresh spinach is wilted into a simple potato and garlic broth and blended right away, so the soup stays a brilliant green. A pinch of nutmeg and a squeeze of lemon make it taste fresh and elegant.
A classic in many countries
Spinach soups are eaten all over Europe. In Sweden, spenatsoppa is served with halved boiled eggs; in France, potage aux épinards is a simple family starter; and in Britain, spinach and potato soup is a lunchtime classic.
Keep it bright green
The trick is to cook the spinach for only a minute or two, just until it wilts, and blend immediately. Long cooking turns spinach dull olive green and gives it a stronger, slightly metallic taste.
Fresh or frozen spinach
Fresh baby spinach gives the brightest color and mildest flavor. Frozen spinach works well too; use a 10 oz package, thawed, and add it with the potato for just 2 minutes.
The potato makes it creamy
One potato thickens the soup and gives it a velvety body, so you need only a little cream. Without it, spinach soup can be thin and watery.
A pinch of nutmeg
Nutmeg is the classic partner for spinach in European cooking. A tiny pinch adds warmth and depth; too much becomes overpowering.
Finish with lemon
A spoon of lemon juice brightens the flavor and balances the earthiness of the spinach. Add it at the end, off the heat.
Very nutritious
Spinach is rich in iron, folate, vitamin K and vitamin A. Combining it with lemon juice, which contains vitamin C, helps the body absorb the iron.
Make it vegan
Use olive oil, vegetable broth and coconut milk or cashew cream. The soup stays creamy and bright.
Add peas or broccoli
A cup of frozen peas or a few broccoli florets simmered with the potato add sweetness and make the soup even greener.
The Swedish way
Serve the soup with halved hard-boiled eggs floating on top, as they do in Sweden. It turns a light starter into a filling lunch.
Toppings
Crème fraîche, toasted pumpkin or sunflower seeds, garlic croutons, crumbled feta or a drizzle of chili oil all add texture and contrast.
Serving ideas
Serve with crusty bread or a cheese toastie. For more green soups, try our zucchini soup or the cream of asparagus soup.
Kid-friendly green soup
Call it monster soup or Hulk soup, and many children are happy to try it. The mild, creamy taste helps.
Storing
Spinach soup is best fresh, because the color fades over time. Refrigerate for up to 2 days or freeze for 2 months.
Washing fresh spinach
Bagged baby spinach is usually pre-washed and ready to use. Spinach sold in bunches often hides sand in its leaves; swish it in a large bowl of cold water, lift it out, and repeat until no grit is left at the bottom of the bowl. Dry it in a salad spinner before adding it to the pot.
A soup for spring
Young spring spinach is especially tender and sweet, perfect for a light lunch.
Garnish
A swirl of cream and a pinch of nutmeg look elegant on the green soup.
Frequently asked questions
Can I use kale instead of spinach?
Yes, but kale is tougher; remove the stems and simmer for 5 minutes before blending.
Why did my spinach soup turn brown?
The spinach cooked too long. Wilt it briefly and blend right away.
Can I make spinach soup without potato?
Yes. Use half a cup of cooked white beans or a slice of bread to thicken it.
