Warm up with this smooth spinach cream soup recipe! Made with fresh spinach, hearty potatoes, and vibrant veggies, it’s blended to perfection and topped with vegan Parmesan and crunchy croutons. Quick, healthy, and delicious!
Why You’ll Love This Spinach Cream Soup
This spinach cream soup is the perfect balance of comfort and nutrition. Its creamy texture comes from wholesome ingredients like potatoes and fresh spinach, making it a healthier alternative to traditional cream-based soups.
The subtle hint of garlic and a touch of lemon add layers of flavor, while vegan Parmesan and crunchy croutons take every bite to the next level. Whether you’re looking for a cozy weeknight dinner or a simple yet impressive dish for guests, this soup is easy to make, versatile, and sure to please everyone at the table!
Equipment
- Blender
Ingredients
- 1 bowl of fresh spinach
- 2 large russet potatoes, peeled and chopped
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 carrot, shredded
- 3 cups vegetable broth (such as Better than Bouillon)
- Lemon juice to taste
Toppings
- Shredded vegan Parmesan cheese (e.g., Violife)
- Croutons
Instructions
- Prepare the potatoes: Peel, chop, and boil the potatoes until tender, about 15 minutes.
- Saute the vegetables: In a large pan, heat a little oil over medium heat. Add the diced onion and shredded carrot, sauté until golden, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Cook the spinach: Add the spinach to the pan and cook for 2 minutes, until wilted. If using bouillon paste, dissolve 3/4 tablespoon in 3 cups of water and add to the pan.
- Blend the soup: Transfer the vegetable mixture along with the boiled potatoes, vegetable broth, and a squeeze of lemon juice to a blender. Blend until smooth and creamy.
- Serve: Pour the soup into bowls, top with croutons and a sprinkle of shredded vegan Parmesan cheese. Serve hot!
Recipe Tips
Use fresh spinach: Opt for fresh, vibrant spinach for the best flavor and color. Frozen spinach can work in a pinch but may slightly alter the texture and taste.
Dice evenly: Cut the potatoes, onion, and carrot into uniform sizes for even cooking and a smoother blend.
Cook the spinach briefly: Add the spinach just before blending to retain its bright green color and fresh taste. Overcooking can dull the color and flavor.
Blend carefully: Allow the soup mixture to cool slightly before blending to avoid pressure build-up in the blender. Blend in batches if needed for safety.
Season to taste: Adjust the salt, lemon juice, and broth according to your preference. A touch more lemon juice can brighten the flavors!
Customize your toppings: While vegan Parmesan and croutons are classic, feel free to add a drizzle of olive oil, toasted seeds, or fresh herbs for extra flair.
Serve immediately: This soup tastes best fresh and hot. If reheating leftovers, stir well and add a splash of water or broth to maintain the creamy consistency.
Spinach Cream Soup
Equipment
- blender
Ingredients
- 1 bowl fresh spinach
- 2 large russet potatoes peeled and chopped
- 1/2 onion diced
- 1 carrot shredded
- 2 cloves garlic
- 3 cups vegetable broth (Better than Bouillon)
- lemon juice
Toppings
- shredded vegan parmesan cheese Violife
- croutons
Instructions
- Prepare the potatoes: Peel, chop, and boil the potatoes until tender, about 15 minutes.
- Saute the vegetables: In a large pan, heat a little oil over medium heat. Add the diced onion and shredded carrot, sauté until golden, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Cook the spinach: Add the spinach to the pan and cook for 2 minutes, until wilted. If using bouillon paste, dissolve 3/4 tablespoon in 3 cups of water and add to the pan.
- Blend the soup: Transfer the vegetable mixture along with the boiled potatoes, vegetable broth, and a squeeze of lemon juice to a blender. Blend until smooth and creamy.
- Serve: Pour the soup into bowls, top with croutons and a sprinkle of shredded vegan Parmesan cheese. Serve hot!
FAQ for Spinach Cream Soup
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach if fresh is unavailable. Thaw and drain it before adding it to the pan to prevent excess water from diluting the soup.
2. Can I make this soup ahead of time?
Absolutely! This soup stores well in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of water or broth to maintain the creamy consistency.
3. Can I freeze this soup?
Yes, you can freeze it for up to 2 months. Allow the soup to cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator before reheating.
4. How can I make this soup thicker or thinner?
For a thicker soup, use less broth or blend in an extra boiled potato. For a thinner consistency, add more vegetable broth or water until it reaches your desired texture.
5. Can I make this soup oil-free?
Yes! Skip the oil when sautéing the veggies and use a splash of vegetable broth or water instead.
6. What can I use instead of vegan Parmesan cheese?
If you don’t have vegan Parmesan, try nutritional yeast for a cheesy flavor, or skip it altogether and garnish with toasted seeds or fresh herbs.
7. What’s the best way to serve this soup?
Serve it hot with a side of crusty bread or a fresh salad for a complete meal. It’s also perfect as a starter for a larger dinner.
8. Is this soup gluten-free?
Yes, the soup is naturally gluten-free. Just ensure your croutons and toppings are certified gluten-free if needed.
This spinach cream soup is a wholesome and satisfying dish that combines vibrant flavors and creamy texture in every spoonful. With its easy preparation and customizable toppings, it’s a versatile recipe that can be enjoyed as a comforting weeknight dinner or served as a delightful appetizer. Whether you’re cooking for yourself, your family, or guests, this soup will surely impress with its balanced taste and nourishing ingredients. It’s a simple yet elegant dish that will leave everyone asking for more!