Spinach Soup
A creamy, nutritious spinach soup perfect for a quick lunch or starter. Easy to make and customizable with toppings.
Ingredients
Oil and Butter
- 1 tablespoon olive oil or butter
Vegetables
- 1 yellow onion yellow onion, chopped
- 2 cloves garlic, minced
- 1 large russet potato, peeled and cubed
Broth
- 4 cups vegetable broth (or chicken broth)
Spinach
- 10 ounces fresh spinach
Dairy
- 1/2 cup milk, cream, or plain yogurt
Seasonings
- to taste Salt and black pepper
Optional toppings
- as desired grated cheese, croutons, sour cream
Instructions
- Heat oil or butter in a large pot over medium heat.
- Add chopped onion and cook until soft, about 5 minutes.
- Add garlic and potato, cook for 1 minute.
- Pour in broth, bring to boil, then simmer 15 minutes until potato is soft.
- Add spinach, cook 1-2 minutes until wilted, then blend until smooth. Stir in milk or yogurt, season with salt and pepper.
Notes
Use frozen spinach if fresh is unavailable for convenience.