Silky Spinach Soup (Printable View)
A silky green soup of fresh spinach and potato, finished with milk and nutmeg for a light, nourishing starter.
# What You'll Need:
→ Vegetables
01 - 17.6 oz fresh spinach, washed and trimmed
02 - 1 medium onion, finely chopped
03 - 1 medium potato, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4.2 cups vegetable broth (gluten-free if needed)
06 - 0.63 cup whole milk or plant-based alternative
→ Seasonings
07 - 1/2 tsp ground nutmeg
08 - Salt and black pepper, to taste
→ Garnishes (optional)
09 - 2 tbsp fresh cream or crème fraîche
10 - Croutons or toasted bread
11 - Fresh herbs (parsley, chives)
# How-To Steps:
01 - Heat a large pot over medium heat with butter or olive oil. Cook the onion until soft and translucent, about 5 minutes.
02 - Add the garlic and potato to the pot, stirring continuously for 2 minutes to release their flavors.
03 - Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes until the potato is fork-tender.
04 - Add the fresh spinach and cook for 2 to 3 minutes until wilted and vibrantly green.
05 - Remove the pot from heat. Using an immersion blender or a countertop blender in batches, puree the soup until completely smooth and velvety.
06 - Stir in the milk and season with ground nutmeg, salt, and pepper. Gently reheat if necessary, but avoid boiling once the milk has been added.
07 - Ladle the hot soup into bowls and garnish with a swirl of cream, croutons, and fresh herbs as desired.
# Expert Advice:
01 -
- It comes together in half an hour with ingredients you probably already have sitting around.
- The color alone is worth making it, a vivid green that looks like you tried much harder than you did.
02 -
- Do not let the soup boil after adding the milk or it can curdle and look grainy instead of smooth.
- Add the spinach at the very end of cooking and blend quickly to preserve that stunning green color.
03 -
- Drop an ice cube into the soup before blending to keep the green color from turning dull.
- Taste and season after blending, not before, because the flavor changes completely once the potato is incorporated.