Portions: 4 servings Calories: 252kcal |
Spinach is an incredibly nutritious vegetable that lends itself to many delicious dishes. One of these is this healthy and tasty Cream of spinach soup. Serve it as a starter or as a light meal.
By - Revised . Original Feb 26, 2026.
Cream of Spinach Soup Recipe.
Why we ❤️ it
- I am a lover of creamy soups, and there are plenty of them in my collection. I like this one because of its vibrant color and because it is filling without being heavy.
- It is a perfect soup for vegans that meat-eaters will enjoy just as much.
- It tastes even better the next day, so you can prepare it in advance.
Cream of Spinach Soup Recipe
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Utensils and tools
Ingredients
- 4 tablespoons olive oil, (plus extra for serving, if desired)
- ½ teaspoon dried thyme
- ¼ teaspoon cumin, (optional)
- ¼ teaspoon ground black pepper, (or more, to taste)
- 1½ teaspoons salt, divided (or more, to taste)
- 1 ounce white onion, [200 grams] diced
- 14 ounces floury potatoes, [400 grams] peeled and diced
- 7 ounces fresh spinach, [200 grams] washed
- 6 cups vegetable broth, [1½ liters]
- ¼ cup chopped parsley, plus extra for garnish
- ½ cup croutons, or sliced Parmesan cheese for serving (optional)
Preparation
1. Heat the spices
- Heat the oil in a pot over low heat.Add the thyme and cumin, and stir for one minute to infuse the oil with their flavor.
2. Sauté the vegetables
- Add the onion and increase the heat to medium-low.Cook, stirring, until the onion becomes translucent.Add the potatoes and stir. Season with half a teaspoon of salt and cook, covered, stirring every 5 minutes until the potatoes soften (15-20 minutes).
3. Boil
- Add the vegetable broth and cook, covered, over medium heat until the broth is steaming.Add the spinach and remove from heat. Let cool to room temperature (the spinach will be cooked some while it cools down).
4. Blend
- Place in a blender, add the parsley, and blend until smooth.
5. Reheat
- Pour into a pot and reheat, adding a little more water if it is too thick.⚠️ Do not let it boil; remove from heat when steam begins to rise. This will prevent the soup from losing its green color.Season with salt and pepper to taste.
6. Serve
- Remove from heat and serve hot.Garnish with croutons or Parmesan cheese and a bit of parsley.
Top tips
- Gluten-free: For celiacs, garnish with very thinly sliced Parmesan cheese (you can cut it with a potato peeler) instead of croutons or breadcrumbs.
- Type of spinach: For this soup, I used fresh baby spinach leaves, which have a fresher flavor that I prefer and give the soup a vibrant green color. But you can use frozen spinach (thaw before cooking) in case of an "emergency."
Serving suggestions
You can garnish this soup with a little sour cream, which goes very well with it.
To serve as a complete meal, you can serve it with some rustic bread or baguette.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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