Creamy Spinach Soup

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Servings: 4 Difficulty: Intermediate
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A velvety, plant-based soup featuring tender potatoes, zucchini, and fresh spinach blended into a smooth, comforting bowl of warmth.
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This Creamy Spinach Soup is a testament to how simple vegetables can create a rich, velvety texture without any dairy. The base of starchy potatoes and sweet zucchini simmers until tender, then blends into a silky smooth consistency. Fresh spinach adds a vibrant green hue and a boost of nutrients, while a touch of soy sauce provides depth and umami. It’s the perfect comfort food for chilly evenings or a light lunch. Naturally vegan and gluten-free, this soup is easy to prepare and incredibly satisfying. Serve it hot with a crusty bread for dipping, or garnish with fresh herbs and a drizzle of olive oil. ItâÂÂs a wholesome, hearty meal that feels like a warm hug in a bowl, perfect for meal prep or quick weeknight dinners.

Creamy Spinach Soup recipe image
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Creamy Spinach Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 52.3

Description

This Creamy Spinach Soup is a testament to how simple vegetables can create a rich, velvety texture without any dairy. The base of starchy potatoes and sweet zucchini simmers until tender, then blends into a silky smooth consistency. Fresh spinach adds a vibrant green hue and a boost of nutrients, while a touch of soy sauce provides depth and umami. It&# 226;ÂÂs the perfect comfort food for chilly evenings or a light lunch. Naturally vegan and gluten-free, this soup is easy to prepare and incredibly satisfying. Serve it hot with a crusty bread for dipping, or garnish with fresh herbs and a drizzle of olive oil. ItâÂÂs a wholesome, hearty meal that feels like a warm hug in a bowl, perfect for meal prep or quick weeknight dinners.

Ingredients

Directions

  1. Place the chopped onion in a large pot with 1/2 cup of water. Cook over medium heat, stirring frequently, until the onion softens slightly, about 3 minutes.
  2. Add the remaining 5 1/2 cups of water, chopped potatoes, sliced zucchini, and soy sauce to the pot.
  3. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 35 minutes, or until the potatoes and zucchini are very tender when pierced with a fork.
  4. Add the tightly packed spinach leaves and black pepper to taste. Cook for an additional 2 minutes until the spinach is wilted.
  5. Remove the pot from the heat. Carefully transfer the soup to a blender in batches and puree until completely smooth. Caution: The soup will be hot.
  6. Return the blended soup to the pot. If using, add the trimmed enoki mushrooms. Heat gently over low heat for 5 minutes to warm through.
  7. Ladle the hot soup into bowls and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 52.3kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 313.2mg14%
Total Carbohydrate 9.2g4%
Dietary Fiber 3.8g16%
Sugars 3.1g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach soup, vegan soup, creamy vegetable soup, potato soup, zucchini soup, healthy soup, comfort food, gluten free, dairy free, blended soup, winter soup, easy dinner, meal prep, vegetarian, plant based, homemade soup, simple recipe, nutritious, warming, light meal
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