Quick Spinach Soup is a nutritious and delicious soup that can easily be made vegan. Baby spinach, onion, potato and a dash of nutmeg are the main ingredients!
There’s nothing better for lunch when it’s cold, than a hot bowl of soup and with snow forecast and St Patrick’s Day upon us I thought I’d share my Quick Spinach Soup with you!
I love a bargain and last night I got 2 bargain bags of baby spinach which I had intended to make into my Quick Poached Egg & Garlic Spinach Bagel but then hubby said he fancied soup. I decided to keep things simple and opted for adding potatoes, onion and nutmeg.
I wasn’t sure if my Quick Spinach Soup was going to be any good but I needn’t have worried as hubby very quickly gave it his seal of approval! We were soon tucking into our bowls of soup with gusto along with some toast.
This recipe is easily adapted to be vegan by swapping the butter for vegan spread or you could just use come extra oil. Spinach is really nutritious. To gain the maximum amount of iron from it you should serve it with vitamin C rich food like freshly squeezed orange juice.
More Green Vegetable Soups:
- Spinach & Butternut Squash Soup
- Kale Soup
- Butternut Squash & Kale Soup
- Cream of Asparagus & Celery Soup
- Leek & Courgette Soup
- Quick Vegan Green Soup for One
- Quick Courgette and Blue Cheese Soup
- Lettuce Soup
- Nettle Soup
So I highly recommend that you try my Spinach Soup which would go really well with some Irish Soda Bread – Happy St Patrick’s Day!
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Quick Spinach Soup
Ingredients
- 1 tbsp light olive oil
- 25 g butter or vegan spread
- 1 large onion finely diced
- 4 small - medium sized potatoes diced
- 400 g baby spinach
- 1 ltr vegetable stock
- large pinch of nutmeg
- freshly ground salt and pepper
- grinding of dried chilli & garlic
Instructions
- Place the oil and butter in a large pan and place over a medium heat.
- Add the diced onion and sweat under a lid until softened stirring occasionally (about 8 minutes).
- Add the diced potato and fry gently for another 2 minutes.
- Then add the stock, spinach, nutmeg, salt and pepper.
- Bring to the boil, reduce heat and then simmer for 15 minutes or until potato is tender.
- Blend soup with a stick blender, don’t overdo it.
- Garnish with a grinding of dried chillies and garlic. and serve with crusty bread.
sheri Darby
This looks really delicious
Camilla
Thank you Sheri, it really is yummy:-)
Kavita Favelle
The rich green is beautiful and I love the flavours you’ve added to lift the spinach.
Camilla
Thanks Kavey, I’ll be making this again:-)
Helen @ family-friends-food.com
Looks fabulous, what a gorgeous colour! I love the idea of sprinkling chilli on top.
Camilla
Thank you Helen, gives a nice little punch:-)
laura@hotocookgoodfood
I mostly make soups for lunch at home and spinach is a version I don’t make often enough. What a great soup packed full of goodness and flavour!
Camilla
Thank you Laura, I will certainly be making this again:-)
Sandra Fortune
Love Spinach and with the added garlic yummy thanks for sharing
Camilla
Thanks Sandra, hope you get to try it:-)
Kate - gluten free alchemist
What a beautiful colour….. so rich and healthy-looking. I love spinach, so I am sure I would love this x
Camilla
Thanks Kate, I’m sure you would:-)
Leila Benhamida
Love the different spices added to the soup.
Camilla
Just nutmeg in this one:-)
Jemma
Loving the deep and rich green colour of this soup. I bet it’s full of goodness!
Camilla
Thanks Jemma, definitely a healthy soup:-)
Ren Taylor
This looks fabulous and really healthy —-thanks!
Camilla
Thank you Ren:-)
Laura Jeffs
Wow! This soup is right up my street! I’m a big fan of spinach and this sounds sooo delicious!!
Camilla
Thanks Laura, I’m sure you’ll love it:-)