This cozy, plant-based Spinach Soup serves up a tasty bowl full of greens and savory goodness.
Soups are one of my favorite things to make! They’re so cozy, perfect for a peaceful day in, snuggled up on the couch. Nothing beats heating up a large pot with simple ingredients like this spinach soup recipe. All you need is a splash of olive oil, some sautéed garlic and onion, vegetable stock, and spinach. Let the soup simmer, blend the ingredients together, and voilà—you have soup that’ll beat anything Panera serves!
Another bonus is that soups are so easy to keep on hand throughout the week for lunches or whenever you need a quick bite. I’ll sometimes make a couple of different soups and rotate them for weeknight dinners. And why not? Soups work as simple mains. After all, we don’t always have time for elaborate meals! Even better, this spinach soup is practically foolproof. Honestly, you’d have to try and mess this one up. The recipe is perfect for novice cooks, busy parents, and anyone who just wants something warm and nutritious with little effort.
This soup may be simple to make, but with the addition of garlic and onion, it boasts a rich flavor accented by the broth and the earthiness of the spinach. At the same time, the soup also has a natural creaminess, all without using dairy. You can also enjoy it hot or cold! In fact, this soup is equally refreshing on a hot day!
Is This Spinach Soup Recipe Healthy?
Made with simple, plant-based ingredients, this soup is packed with nutrients. Moreover, this recipe is naturally gluten-free and dairy-free. No subs needed for this recipe!
However, if you have time, try making your Vegetable Stock from scratch. Homemade vegetable stocks are not only tastier but can also be adapted to your specific needs. No stress if time isn’t on your side—there are plenty of store-bought options.
Soup, Your Way
One of the great things about this recipe is its flexibility. The basic ingredients are built with customization in mind. Make this recipe your own with just a few simple and tasty add-ins.
As I mentioned earlier, spinach soup has a natural creaminess, but that doesn’t mean you can’t make it creamier. To keep the soup dairy-free, add one to three tablespoons of canned coconut milk or cream. It gives the soup a rich, velvety texture—no cows required.
Want some more greens? Swiss chard or kale is a hearty complement to the spinach! For a little more spice, a dash of smoked paprika, nutmeg, or cumin brings a wonderful warmth to this soup. Or sprinkle in some red pepper flakes for an extra kick! Fresh lemon zest and juice also add a bright lift to the soup.
How Do I Store Leftovers?
Allow the soup to cool completely before transferring it into an airtight container or mason jar. You can store it in the refrigerator for up to 3 days or freeze it for up to 3 months. When you’re ready to serve the soup, reheat it gently on the stovetop.
Serving Suggestions
This soup is great on its own. Garnish with a drizzle of olive oil, flaky sea salt, and fresh herbs like parsley or oregano. You can also add some Parmesan cheese for extra flavor or opt for a fully plant-based alternative, such as vegan Parmesan.
As mentioned, soup pairs well with freshly baked or toasted Potato Bread for dipping. You can also add in some white beans or garbanzo beans for extra plant-based protein or shredded chicken from a leftover roast. Or serve it as a starter for a hearty main course, such as Rosemary Steak.
Since it’s such a healthy recipe, you’ll have room for dessert! A slice of Crème Brûlée Cheesecake would be a deliciously decadent contrast to the soup. Want something simpler? Chocolate Mousse is always a worthy pick.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 pound fresh spinach washed and roughly chopped
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent, about 5 minutes.
- Pour in the vegetable broth and bring to a simmer.
- Add the fresh spinach to the pot and cook until wilted, about 5 minutes. Season with salt and black pepper to taste.
- Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth.
- Return the blended soup to the pot, reheat if necessary, and adjust seasoning with salt and black pepper. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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