Spinach soup

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This spinach soup is a simple staple for your recipe arsenal. It's easy to keep the three main ingredients, frozen spinach, chicken or vegetable stock, and roasted garlic, on-hand for a back-up meal on weeknights and weekends alike. 

In texture, it's a thinner soup with a subtle, creamy texture – despite the lack of cream or potato in the recipe. I do have to admit that if you don't like spinach, you will absolutely not like this recipe.

The good news for many of my readers is that it's a dairy- and gluten-free recipe, and can be made to be both vegetarian or vegan. You can also swap out or mix in other vegetables, like frozen corn or peas, to change things up.

I like to have fun with garnishes on this recipe too, and ideas are listed below. A crusty baguette wouldn't be wrong either. 

This recipe serves four bowls of soup, and it takes about 20 minutes to prepare. 

What you need

  • 12 oz cut-leaf spinach, frozen
  • 3 cups chicken or vegetable stock
  • 1/2 tsp salt
  • 1/4 tsp freshly crack black pepper
  • 4 cloves roasted garlic, optional
  • Juice of 1/2 lemon
  • Your choice of garnishes like extra virgin olive oil, chili flakes, sliced radishes, bacon crumbles and/or ricotta cheese

How to do it

With a high-powered blender

Add spinach, garlic (if using), salt, pepper and 1 cup of stock to the blender, and gradually building up to a high speed, blend soup until smooth. Add 1 more cup of stock to the blender, and again blend until smooth. Add the final cup of chicken stock and, with the lid firmly in place, turn blender to highest setting. Allow to blend for 6-7 minutes, or until steam begins to rise from the lid. 

To finish the soup, add lemon juice to the blender and stir until incorporated.

Serve immediately while hot alongside toppings like extra virgin olive oil and chili flakes, bacon crumbles, sliced radishes or a scoop of ricotta cheese.

With a standard blender or food processor

Add spinach, garlic (if using), salt, pepper and 1 cup of stock to the blender or food processor, and gradually building up to a high speed, process soup until there are no longer visible pieces of spinach, rather a smooth green liquid. 

Transfer contents of blender or food processor to a medium-sized sauce pan. Using a whisk, stir in remaining 2 cups of stock. Turn stove to medium heat and cook soup until it is hot, stirring every few minutes to ensure nothing is sticking to the bottom of the sauce pan.  

To finish the soup, add lemon juice to pan and stir until incorporated.

Serve immediately while hot alongside toppings like extra virgin olive oil and chili flakes, bacon crumbles, sliced radishes or a scoop of ricotta cheese. 

Leftovers: Store leftovers in an airtight container in the refrigerator for up to five days. You can reheat the leftovers on the stove top or in the microwave. Leftovers can also be used as pasta sauce or served over rice, poultry or meat.