What would you like to eat when it’s chilly and crispy outside? Something warm and creamy, right? How about this recipe for creamy spinach soup? It is so easy and simple, yet delicious and healthy.
The perfect food, especially for those days when all you want, is quickly wrap yourself in a cosy blanket. To keep the cold at bay and dream of summer days. The warmth that comes after will last a century, or at least until the next serving. :))
Baby spinach is healthy and gives a bright and vivid color to our recipe for creamy spinach soup.
I have always found this leafy green plant interesting. First of all, you can eat it both raw and cooked. Secondly, when blended with a food processor or blender, spinach makes any food green. And not just green, but a rich shade of it. Thirdly, you can eat this plant savoury with salad or pasta and sweet with green smoothies.
And finally, it is healthy and full of nutrients and antioxidants, such as iron, calcium, vitamin A, vitamin C. Plus, the rich amount of insoluble fibre, which also has an important role in boosting your health and digestion.
To summarise, spinach is an easy plant to add in your diet. It is affordable, nutritious and more than that, is a powerful immune booster.
We love cream soups with mushrooms, spinach, beetroot, leeks, lentils and many other ingredients. They represent an almost effortless way to eat something yummy and healthy at the same time.
Each one of them is our favourite. No matter how much I would like to peek one, there are still the other creamy soups that we equally love.
This recipe for creamy spinach soup, however, occupies a special place in my heart. The soup is so delicious and has such a vibrant greenish colour. And, colorful food is my soft spot, which makes this meal even more interesting.
This soup is ideal for dinner. You can, of course, serve it at lunch but have a plentiful supper afterwards. It is vital to not starve yourself and provide your body with enough fuel to work properly.
- Spinach – 200 g
- Carrot – 1 small (~120 g)
- Potato – 1 medium (~200 g)
- Garlic – 2 cloves
- White onion – half of a medium one (~20 g)
- Olive oil – 1 tbsp
- Parmesan – 3 tbsp + to serve
- Greek yoghurt ~ 200 ml (low-fat)
- Salt – ½ tsp
- Ground Black pepper – ¼ tsp, plus to serve
- Water – 500 ml
Prepare the vegetables:
- Quickly wash one medium potato, peel of its skin with the help of a peeler or a knife and chop into small cubes.
- Next prepare the carrot: wash it, peel off the skin and chop into thin slices.
- Rinse the spinach thoroughly with the help of a salad spinner.
- Cut the onion in half. Slice off the top and bottom, remove the papery layers. Use a knife to cut the onion in strips.
- Clean two garlic cloves. Cut the brown top first, then the rest of the shell will peel off easily. Crush with a garlic press.
Fill a medium-sized pan with half a litre of water and toss in the chopped potato and a pinch of salt. It should take around 20 minutes for the potato to be cooked.
In the meantime, warm one tablespoon of olive oil in a large skillet. Fall in the onion together with the crushed garlic and chopped carrot. Season with salt and pepper. Sauté for around 5 minutes, or until the onion becomes transparent, garlic fragrant and the carrot is soft. Next, add the spinach to the skillet and cook for 3-4 minutes more until it’s completely wilted.
Test with the fork if the potato is cooked. Next, add the sauteed vegetables to the pan together with the yoghurt. Cream everything together with the help of an immersion blender.
Divide onto to bowls and serve immediately with freshly ground black pepper, grated parmesan or cheddar along with croutons, bread or these parmesan crackers.
Tips & Notes
- Add more water to make the soup liquid or discard some of it before blending to make it thicker.
- If you would prefer some meat and grease, you may additionally serve it with bacon or crispy fried prosciutto slices.
Nutrition per Serving
*Important: All the nutrition values are based on McCance and Widdowson’s ‘composition of foods on the nutrient content of the UK food supply, thus may differ from your products.
The nutrition label is purely informative. I’m not a certified nutritionist.
*This post may contain AFFILIATE LINKS, see what it means.
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