ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Vegetarian & Vegan Recipes

Creamy Spinach Soup

Updated on March 10, 2018
Carb Diva profile image

Exploring food facts, folklore, and fabulous recipes... one ingredient at a time.

I'm so happy! We are in the midst of a beautiful Spring. The air is warm, the bugs are few, the garden is in full bloom, and Farmers Markets are once again beginning to open around our community. If you know where to go, you can find a market every day of the week.

One of the fresh produce items available right now is spinach.

Spinach. How do I love thee? Let me count the ways. Spinach is high in antioxidants. It is a rich source of vitamins A, C, E, K, and B2. But, wait, there's more--calcium, potassium, folic acid, copper, protein, phosphorus, zinc, niacin, selenium, omega-3 fatty acids, iron, and calcium. It's a nutritional gold mine.

You've probably done the spinach salad, spinach in place of lettuce on your sandwich, and spinach stirred into spaghetti sauce. If you're daring, you might have even tried spinach souffle. But what about spinach soup?

Cook Time

Prep time: 5 min
Cook time: 33 min
Ready in: 38 min
Yields: 4 servings


  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh rosemary, minced
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 2 cups Yukon gold potatoes, diced
  • 4 cups vegetable broth
  • 6 cups fresh spinach
  • grated nutmeg, optional
  • 1/2 cup shredded Swiss cheese, optional
  • sour cream garnish, optional
  1. Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes.
  2. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth. Bring to a simmer over medium heat and cook until the potatoes are very soft, about 15 minutes.
  3. Stir in spinach and continue to simmer until the greens are tender, about 10 minutes more.
  4. Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids).
  5. Serve the soup garnished with nutmeg and cheese or a swirl of sour cream if desired.

What Makes this Recipe Work?

Everything is cooked in one pot which means

  • You have just one pot to wash
  • And (even more importantly) no nutrients are lost
  • Spinach is available all year long
  • Spinach is inexpensive
  • Bagged spinach is convenient

© 2014 Linda Lum


    0 of 8192 characters used
    Post Comment

    • Carb Diva profile image

      Linda Lum 4 years ago from Washington State, USA

      Thanks Victoria Lynn. We eat spinach several times a week.

    • Victoria Lynn profile image

      Victoria Lynn 4 years ago from Arkansas, USA

      I love spinach! this looks great! Pinning!

    • Carb Diva profile image

      Linda Lum 4 years ago from Washington State, USA

      rosescottw - I appreciate your comments about adding tofu and miso. Both are also very healthy and tasty. I'll try that next time I make this. Thanks for the suggestion.

    • rosescottw profile image

      Rose Scott 4 years ago from Los Angeles, California

      I was feeling rather quick to go out and try your recipe. Spinach is one of my favorites as well. I usually puree it in my whole foods blender when I make my fruit and vegetable smoothie. I prefer my Spinach soup more leafy with tofu and chickpea miso.