Spinach & Potato Soup Recipe

Warm yourself up with this velvety bowl of spinach and potato soup. A perfect blend of healthy greens and starchy potatoes that will leave you satisfied with every spoonful.

Its Easy To Make It Vegan!

To make this creamy spinach and potato soup vegan-friendly, all you have to do is swap out the traditional ingredients of butter and cream for their vegan alternatives. Many options are available in stores, such as vegan butter and non-dairy creams, made from soy, coconut, or almond milk. If you prefer, you can leave these ingredients out altogether for a lighter and healthier soup. Regardless of the approach, you will still enjoy a delicious and satisfying bowl of creamy spinach and potato soup that is both vegan and delicious!

Swap The Spinach For Other Greens

This creamy spinach and potato soup is highly adaptable and can easily be adjusted to suit your taste preferences or what’s available in your kitchen. If you prefer, you can swap out the spinach for other greens such as kale, broccoli, asparagus, or any other green vegetable that is in season. The cooking time may vary depending on the type of green you choose, so make sure to adjust accordingly. For example, kale or broccoli may need a bit longer to cook compared to spinach, whereas asparagus may require a shorter cooking time. Experimenting with different greens will not only add variety to your meals but also give you the chance to incorporate more nutrients and flavours into your diet.

If You Have Stalky Spinach

If your spinach leaves come with thick stalks, don’t throw them out! The stalks are packed full of flavour and nutrients. To incorporate them into the dish, simply cut the spinach stalks into small pieces and add them to the pot. Simmer the stalks for 3-4 minutes before adding the spinach leaves. This will help to soften the stalks and extract their flavour, resulting in a more delicious and nutritious soup. By using every part of the spinach, you are not only reducing food waste but also making the most of your ingredients. So, next time you make this creamy spinach and potato soup, remember to give those stalks a second chance and enjoy a truly elevated bowl of comfort.

Tips & Tricks

• Take your time a really sweat the onions until they are completely softened and smelling sweet. This will give you a depth of flavour you can’t get any other way!
• Adjust the cooking time with the greens accordingly, if your using baby spinach 2 or 3 minutes of simmering will be enough, if your using fully grown spinach then 5 minutes is where you want to be.
• Blend the soup well, a super smooth soup feels silky in the mouth and overall will give a more luxurious eating experience.
• When blending hot liquid in a liquidizer. Never go higher than halfway with hot liquid, always crack the top to release pressure and always hold the lid on using a towel.

Yield: 2 portions

Spinach & Potato Soup Recipe

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Are you looking for a warm, comforting, and nutritious meal to enjoy on a chilly day? Look no further! This creamy spinach and potato soup is the answer to all your cravings. This tasty soup is made with simple ingredients, including fresh spinach, creamy potatoes, all simmered to perfection in a velvety broth. Whether you're a fan of vegan cooking or simply looking for a healthier alternative, this soup can easily be made with vegan substitutes or left out altogether. So, gather your ingredients, grab a pot, and let's get cooking!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 25g butter
• 1/2 an onion, finely diced (160g / 5.6oz)
• 2 large garlic cloves, fine diced
• 1 potato, peeled & diced (280g / 9.9oz)
• Spinach leaves, washed and roughly chopped (200g / 7oz)
• 750ml / 1.5 pints of chicken or veg stock
• 200ml / 1.5 cups double cream (+ a little extra for the top)
• Nutmeg, finely grated

Instructions

1. To get started, fine-dice the onion and the garlic and peel and dice the potato.
2. Place a medium-sized pan onto a medium heat.
3. Add 25g of butter and a splash of extra virgin olive oil to a saucepan,
4. Heat until the butter has melted.
5. Add the finely diced onion and a pinch of salt, sweat until the onion is translucent, this took me 6 minutes.
6. Add the garlic and continue to gently cook for another minute or 2.
7. Now add your diced potato and the stock, bring the pan up to a boil, simmer for around 10 minutes or until your potato is mashable.
8. Add the cream and the spinach and simmer for another 3-5 minutes.
9. Blend in batches in your liquidizer or using a stick blender.  
10. Pour through a strainer into a fresh saucepan. 
11. Taste for seasoning and bring back up to a simmer.
12. Serve in a warmed bowl and finish with a drizzle of cream, and some finely grated nutmeg on the top and enjoy!