Spinach soup often gets pigeonholed as just ‘healthy food’, but let’s be honest, it can be downright delicious, comforting, and surprisingly versatile. That vibrant green bowl doesn’t just have to be virtuous; it can be velvety, zesty, hearty, and packed with flavour. Forget bland, watery concoctions. We’re diving into spinach soups that you’ll actually crave, offering warmth on a chilly evening or a light, refreshing start to a meal. Whether you prefer a rich, creamy texture or a lighter, broth-based approach, there’s a spinach soup out there waiting to become your new favourite.
What makes spinach such a fantastic base for soup? Well, its mild, slightly earthy flavour plays incredibly well with a vast array of other ingredients. Garlic, onions, lemon, cream, cheese, herbs, spices, lentils, beans – spinach welcomes them all. It cooks down significantly, meaning you can pack a lot of leafy goodness into a single pot. Plus, it cooks quickly, making spinach soup a brilliant option for weeknight dinners when time is tight but you still want something nourishing and satisfying. From elegant dinner party starters to rustic, filling lunches, spinach soup adapts beautifully.
Classic Creamy Spinach Soup: A Velvety Dream
This is perhaps the most popular style, and for good reason. It’s smooth, luxurious, and deeply comforting. The key is achieving that perfect velvety texture without it feeling heavy.
Ingredients:
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 4 cups (about 10-12 oz or 300-350g) fresh spinach, washed thoroughly
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream, half-and-half, or unsweetened cashew cream for a vegan option
- Salt and freshly ground black pepper to taste
- Optional: A pinch of nutmeg
Instructions:
Sauté the Aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Wilt the Spinach: Add the fresh spinach to the pot. It might seem like a lot, but it will wilt down quickly. You may need to add it in batches. Stir gently until all the spinach has wilted, usually just a few minutes.
Simmer: Pour in the vegetable or chicken broth. Bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes to allow the flavours to meld. Season generously with salt and pepper at this stage, and add the pinch of nutmeg if using (it complements spinach beautifully).
Blend Smooth: This is the crucial step for creaminess. Carefully transfer the soup to a blender (you might need to do this in batches) or use an immersion blender directly in the pot. Blend until the soup is completely smooth and vibrant green. Be cautious when blending hot liquids – leave the blender lid’s vent open and cover it with a kitchen towel.
Add Creaminess: Return the blended soup to the pot if you used a countertop blender. Stir in the heavy cream, half-and-half, or cashew cream. Gently heat the soup through, but do not bring it back to a rolling boil, especially if using dairy, as it could curdle. Taste and adjust seasoning if necessary.
Serve: Ladle the creamy spinach soup into bowls. Garnish with a swirl of extra cream, a sprinkle of black pepper, croutons, or a drizzle of good quality olive oil.
Light & Zesty Spinach Lemon Soup
If creamy isn’t your style, or you’re looking for something lighter and brighter, this lemon-infused spinach soup is a fantastic alternative. It’s refreshing and vibrant, perfect for spring or as an invigorating starter.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion or 2 shallots, finely chopped
- 1-2 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 4 cups (about 10-12 oz or 300-350g) fresh spinach, washed
- Juice of 1/2 to 1 whole lemon, to taste
- Zest of 1/2 lemon (optional, for extra brightness)
- Salt and freshly ground black pepper
- Optional additions: Cooked orzo or small pasta, canned cannellini beans (rinsed), fresh dill or parsley
Instructions:
Build the Base: Heat the olive oil in a pot over medium heat. Add the finely chopped onion or shallots and cook until soft, about 4-5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Simmer the Broth: Pour in the broth and bring it to a simmer. Season with salt and pepper.
Add Spinach: Add the fresh spinach to the simmering broth. Stir until it wilts completely, which should only take a minute or two.
Introduce Lemon: Remove the pot from the heat. Stir in the lemon juice, starting with half a lemon and adding more to taste. If using, stir in the lemon zest for an extra pop of flavour.
Optional Additions: If you want to make it a bit more substantial, stir in some pre-cooked orzo, small pasta shape, or rinsed cannellini beans at this stage. Let them heat through for a minute.
Finish and Serve: Taste the soup and adjust salt, pepper, or lemon juice as needed. If using fresh herbs like dill or parsley, stir them in just before serving. Ladle into bowls and enjoy immediately.
Blending Tip Verified: For the smoothest creamy soups, using a high-speed countertop blender often yields better results than an immersion blender. Remember to work in batches if necessary and never fill the blender more than halfway with hot liquid. Vent the lid to allow steam to escape safely.
Hearty Spinach and Lentil Soup: A Filling Meal
Need a soup that eats like a meal? Adding lentils transforms spinach soup into a protein-packed, fibre-rich powerhouse. This version is rustic, satisfying, and wonderfully flavourful, often enhanced with warming spices.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Optional: Pinch of red pepper flakes for heat
- 1 cup brown or green lentils, rinsed
- 6-8 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups (about 10-12 oz or 300-350g) fresh spinach, washed
- Salt and pepper to taste
- Optional: A splash of lemon juice or vinegar at the end
Instructions:
Sauté Vegetables and Spices: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery (the mirepoix). Cook until softened, about 8-10 minutes. Add the minced garlic, cumin, coriander, and red pepper flakes (if using). Stir constantly for about 1 minute until the spices are very fragrant.
Add Lentils and Liquids: Stir in the rinsed lentils, the vegetable broth, and the can of diced tomatoes (with their juice). Bring the mixture to a boil, then reduce the heat, cover, and simmer gently for 30-40 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.
Wilt the Spinach: Once the lentils are cooked, stir in the fresh spinach. It will seem like a lot, but keep stirring – it will wilt down into the hot soup within a few minutes.
Season and Finish: Taste the soup and season generously with salt and pepper. Lentils absorb a lot of salt, so don’t be shy. For a touch of brightness to cut through the richness, stir in a splash of lemon juice or apple cider vinegar just before serving.
Serve: Ladle the hearty soup into bowls. This soup is great on its own or served with a chunk of crusty bread for dipping.
Tips for Perfect Spinach Soup Every Time
Fresh vs. Frozen Spinach: Fresh spinach generally provides a brighter flavour and colour. However, frozen spinach is a convenient alternative. Thaw it completely and squeeze out as much excess water as possible before adding it to the soup, usually towards the end of the cooking time, just long enough to heat through. You might need slightly less frozen spinach by weight compared to fresh, as it’s already compacted.
Achieving the Right Texture: For creamy soups, the blending stage is key. An immersion blender is convenient, but a countertop blender often gives a silkier result. For lighter soups, simply wilting the spinach into the broth maintains the integrity of the leaves.
Seasoning Savvy: Don’t underestimate salt and pepper! Spinach itself is mild, so proper seasoning is crucial. Taste and adjust frequently during cooking. Nutmeg is a classic pairing for creamy spinach soup. Lemon juice or a touch of vinegar added at the end can brighten flavours significantly, especially in broth-based or lentil versions.
Garnishing Glory: Garnishes add visual appeal and textural contrast. Consider a swirl of cream or yogurt, a drizzle of extra virgin olive oil, homemade croutons, toasted nuts or seeds (pumpkin seeds are great!), crumbled feta or goat cheese, crispy bacon bits, or fresh herbs like parsley, dill, or chives.
Spinach soup, in its many forms, offers a wonderful canvas for culinary creativity. It’s a fantastic way to enjoy leafy greens, providing comfort, flavour, and nourishment in one bowl. Whether you opt for the creamy classic, the zesty lemon variation, or the hearty lentil-filled meal, you’re sure to find a recipe that hits the spot. So grab some spinach and get simmering!
