Go Back
–+ servings
spinach soup topped with olive oil and a dollop of yogurt
Print Recipe
4.60 from 32 votes

Spinach Soup

Deliciously creamy and nourishing Spinach Soup is just what you need for a quick, cozy dinner at home. This homemade spinach soup recipe is so easy to make and it’s packed with plenty of vegetables, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, nut free, vegetarian
Servings: 4 servings
Calories: 160kcal
Author: Dani Spies

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion chopped (1 heaping cup)
  • 2-3 cloves garlic chopped
  • 1 medium potato chopped, (about 1 cup)
  • 16 ounces spinach fresh or frozen
  • 4 cups low sodium broth chicken or veggie
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Optional - add when blending soup

  • 1/2 cup nonfat plain Greek yogurt
  • a dash or two of nutmeg

Instructions

  • Heat oil in a large pot and add onion, garlic, potato and a pinch of salt. Cook for about 5-10 minutes, stirring occasionally, until the onions are traslucent and potatoes are tender.
  • Add broth and turn up the heat, and bring to a steady simmer. Add in spinach, a little at a time, and cook for 5-8 minutes or until the greens are wilted but still vibrant. Turn off the heat.
    cooking spinach in a large soup pot
  • Allow the soup to cool a bit before blending with an immersion blender or spooning it into a high-speed blender or food processor. Loosley place on the lid (do not seal) and pulse soup a few times to get it started, then blend until you have a smooth consistency. You may have to do this in batches.
    using a blender to blend spinach soup
  • At this point, you can adjust seasonings and enjoy or add in Greek yogurt and nutmeg, and blend one more time. This adds a bit more body and flavor to the soup, but I enjoy it both ways!
    spinach soup served garnished with black pepper and Greek yogurt

Notes

  • Make ahead. You can save time by chopping the veggies up to 1 day in advance. Store them in an airtight container or sealed baggie, in the refrigerator.
  • Leftovers. Store leftover spinach soup in an airtight storage container in the refrigerator for up to about 4 to 5 days.
  • Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional broth as needed to thin the soup. You can also rewarm this soup in the microwave.

Nutrition

Serving: 2cups | Calories: 160kcal | Carbohydrates: 19g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 464mg | Potassium: 1128mg | Fiber: 4g | Sugar: 3g | Vitamin A: 10637IU | Vitamin C: 44mg | Calcium: 163mg | Iron: 4mg