Spinach Soup Recipe Everyone Loves!
This spinach soup recipe has become one of my family’s favorites and I hope it will be for your family, too. It’s light, but comforting enough for a cold winter’s night.
Originally published February 18th, 2012.
Even those who claim not to like spinach, somehow, love this spinach soup recipe!
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It’s light, but full of flavor and perfect for both a soup to serve before a main course, or as a meal in itself with some warm, crusty bread and maybe a bean salad.
What about ending your meal with a spinach cake?
I don’t think we give spinach enough respect. Besides using it in salads, it doesn’t seem very popular in the US. There’s good reason to use more spinach, though. It’s inexpensive, and spinach provides a plethora of medical benefits from cancer prevention to healthy skin and hair.
Just look at how easy it is to make this spinach soup recipe with my step by step directions! It won’t win any beauty contests, but I hope you put that aside and give it a try regardless.
Another wonderful vegetarian soup recipe: Leek and Potato Soup
Spinach Soup Recipe
adapted from a Cuisine at Home recipe 6 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- onion
- carrot
- extra virgin olive oil
- chicken or vegetable broth
- butter
- flour
- milk
- Kosher or sea salt
- organic spinach or frozen chopped organic spinach
- heavy cream
- sliced almonds (optional)
Directions for the Soup Base
Heat the olive oil over medium high heat and add the grated onion and carrot, stir well and sauté for about 5 minutes.
Pour in the 5 cups of chicken or vegetable broth, bring to a boil, then lower the heat, partially cover with a lid and let simmer about 10-15 minutes.
Make the White Sauce for Spinach Soup
Meanwhile, in a medium sized saucepan, melt the 4 tablespoons of butter. Add the flour and stir, while cooking over medium heat. If it starts to brown, the pot is too hot. Cook for about 3 minutes, then slowly add a little of the cup of milk.
Stir well, then add 1/2 of the milk. Once this is incorporated, add the rest of the milk, stirring constantly. It is important to always stir this white sauce or it will become lumpy, or stick to the bottom. If it does become lumpy, you can always “cure” the problem by blending the sauce with a stick blender (shhh…don’t tell anyone)!
Finish the Soup
Next, add about a cup of the carrot, onion broth to this sauce and mix well; then add the entire pot of sauce to the simmering broth, while stirring well.
Now it’s time to add the spinach.
Stir well and simmer for about 2 minutes, then remove from heat and add the milk/cream. Stir again, and add salt and pepper to taste. That’s it! Your spinach soup is ready!
Optional Almond Garnish
If you’d like to add a nice finishing touch and bit of crunch, you can sauté the tablespoon of butter with about 1/2 cup of sliced almonds until they brown a little.
Sprinkle a little on top of each serving in the bowl and enjoy. I hope you make this spinach soup recipe part of your ongoing soup rotation!
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Spinach Soup Everyone Loves!
Ingredients
- ½ cup onion (grated)
- ½ cup carrot (grated)
- 2 Tbsp olive oil
- 5 cups chicken broth (or vegetable broth)
- 4 Tbsp butter
- 4 Tbsp flour
- 1 cup milk (for the sauce)
- ½ tsp Kosher salt
- 5 cups fresh spinach (chopped, organic or 12 oz/340 g frozen chopped organic spinach)
- 1 cup milk
- ½ cup heavy cream
- ½ Tbsp butter (optional, only if using almonds)
- ½ cup sliced almonds (optional)
Instructions
- Heat the olive oil over medium high heat and add the grated onion and carrot, stir well and sauté for about 5 minutes.
- Pour in the chicken or vegetable broth, bring to a boil, then lower heat, partially cover with lid and let simmer about 10-15 minutes.
- Meanwhile, in a medium sized saucepan, melt the butter. Add the flour and stir, while cooking over medium heat. If it starts to brown, the pot is too hot. Cook for about 3 minutes, then slowly add a little of the cup of milk.
- Stir well, then add half of the milk. Once this is incorporated, add the rest of the milk, stirring constantly. It is important to always stir this white sauce or it will become lumpy, or stick to the bottom. If it does become lumpy, you can always "cure" the problem by blending the sauce with a stick blender (shhh...don't tell anyone)!
- Next, add about a cup of the carrot, onion broth to this sauce and mix well; then add the entire pot of sauce to the simmering broth, while stirring well.
- Now it's time to add the spinach. Stir well and simmer for about 2 minutes, then remove from heat and add the milk/cream. Stir well and add salt and pepper to taste. That's it! Soup's done!
- If you'd like to add a nice finishing touch and bit of crunch, you can sauté the tablespoon of butter with the sliced almonds until they brown a little. Sprinkle a little on top of each serving in the bowl and enjoy.
Notes
- Use vegetarian bouillon or stock to make this soup vegetarian.
Nutrition
Another great way to use spinach from Cynthia at What a Girl Eats is her spinach soufflè stuffed mushrooms. Check out how to make a healthy Italian beans and greens dish called minestra, too.
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Just made it….so simple and delicious… the almonds add to a crunchiness, and it is very smooth and tasty.
Thank you, Rowena! I love this soup so very much, too!!
It’s been so cold out this winter! This will hit the spot!!!