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This creamy spinach soup recipe takes just 20 minutes, uses basic ingredients, and requires barely any clean-up! It’s also wonderfully light, creamy, vegan, and gluten-free.
Published on May 2019 /Updated on Jan 2024
January is the perfect time to re-share this delicious, creamy spinach soup recipe, which is brilliant for warming you up and kicking off a new year.
It’s a breeze to make with a handful of ingredients, perfect for returning to a healthy diet after the holidays or whenever needed.
This is one of those simple soup recipes when you run out of fresh veggies and have only potatoes and a bag of spinach in the freezer.
It’s light, flavorful, packed with superfood leafy greens. Thanks to a starchy potato, it’s also cosy and thick. There is no half-and-half, no butter, no sour cream, only a starchy potato and plenty of spinach.
And YEP, it’s ridiculously easy to make and ready in about 20 minutes, so handy when cooking feels like a chore or when you crave warming meals that are also simple and healthy.
Enjoy with fresh lemon juice to brighten the flavours, some tangy yoghurt or parmesan cheese if you don’t keep it vegan, and , or .
List of the ingredients
- Frozen spinach
- Potato
- Vegetable broth
- Onion + Garlic
- Olive oil or extra virgin olive oil
- Lemon juice
- Fresh basil
- Salt & pepper
How to make spinach soup
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Saute onion and garlic in olive oil.
- Add potato chunks, broth, seasoning and cook for 10 minutes.
Recipe Notes
Spinach soup recipe ingredients
Olive oil, garlic, and onion: This combination builds flavor and infuses the broth. To keep things simple, I’ve used onion and garlic only, but you’re welcome to add diced carrots and/or celery or leeks.
Spinach: This spinach soup recipe uses convenient and economical frozen spinach. I usually keep fresh spinach for salad or wilted spinach, but I use frozen spinach for recipes that call for volume.
Potatoes: They add body to the soup, making it thick and creamy. Yukon gold is the perfect all-purpose potato, and it is great for this soup, but almost any type of white or yellow potato will work fine.
Broth: I use low-sodium vegetable broth, but any vegetable or chicken broth will work in this recipe if you don’t keep it vegan. And if you use a broth that tastes quite salty, adjust the seasoning accordingly.
Basil: For fresh, aromatic notes. You can use dill or parsley instead of basil.
Salt & pepper: Make sure you adjust the seasoning to your taste.
Lemon juice: Freshly squeezed lemon juice provides a touch of bright and zesty acidity and maximizes iron absorption from the spinach.
STORAGE TIPS & LEFTOVERS
This spinach soup keeps well in the fridge for 3-4 days and freezes very well. To freeze it, let the soup cool completely and then transfer it to a freezer-safe container or multiple containers. Freeze for up to 2 months.
MORE VEGAN SOUPS YOU’LL LOVE!
You might want to check out this collection of ; below are some of my family’s favorites:
Let me know if you are making this spinach soup recipe! Leave a comment, rate it, or tag a photo on Instagram. I would love to hear from you!
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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)
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)
- 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.
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