Spinach Soup Silky Green Starter (Printer-Friendly)
Silky spinach soup blended with potato, milk and nutmeg - ready in 30 minutes for a light, nourishing starter.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh spinach, washed and trimmed
02 - 1 medium onion, finely chopped
03 - 1 medium potato, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth (gluten-free if needed)
06 - ⅔ cup whole milk or plant-based alternative
→ Seasonings
07 - ½ tsp ground nutmeg
08 - Salt and black pepper, to taste
→ Garnishes
09 - 2 tbsp fresh cream or crème fraîche
10 - Croutons or toasted bread
11 - Fresh herbs (parsley, chives)
# How to Make It:
01 - Heat a large pot over medium heat with butter or olive oil. Sauté the chopped onion until soft and translucent, about 5 minutes.
02 - Add the minced garlic and diced potato, stirring constantly for 2 minutes to coat and lightly toast.
03 - Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes, until the potato is fork-tender.
04 - Add the fresh spinach and cook for 2 to 3 minutes until fully wilted and vibrant green in color.
05 - Remove the pot from heat. Using an immersion blender, or working in batches with a countertop blender, purée the soup until completely smooth and velvety.
06 - Stir in the milk and season with ground nutmeg, salt, and black pepper. Gently reheat if necessary, but avoid boiling once the milk has been added.
07 - Ladle into bowls while hot. Garnish with a swirl of cream, croutons, and fresh herbs as desired.
# Expert Advice:
01 -
- It transforms a mountain of spinach into something luxurious in under thirty minutes flat.
- The potato does secret thickening work so you never need flour or cream as a base.
- That pinch of nutmeg will make people ask what your trick is and you can decide whether to tell them.
02 -
- Never boil after adding milk or the texture turns grainy and the flavor flattens, gentle heat only.
- Blending in batches with a countertop blender works beautifully but fill it only halfway and hold the lid down with a towel to avoid hot soup volcanoes.
03 -
- Wash spinach three times even if the package says prewashed because a single grain of sand will announce itself at the worst possible moment.
- Taste and adjust salt after blending because the flavor shifts dramatically once everything is combined and smooth.