Nutrient-Packed Spinach Soup Recipe (Nourish Your Body)

Growing up in my grandmother’s bustling kitchen, the smell of simmering soup on the stovetop was the signature scent of home. A delicious spinach soup recipe packed with flavor and nutrients.

It was the comforting chorus to our family’s shared stories and hearty laughter, an emblem of affection elegantly crafted from simple, wholesome ingredients.

Today, as I guide you through making this vibrant, nourishing spinach soup, I’m not just sharing a recipe; I’m inviting you into those cherished moments of warmth and togetherness. 

Soup, like love, is universal, and I firmly believe in its power to heal and hearten. My journey exploring diverse culinary traditions has proven that every culture has a version of this cozy concoction.

This spinach soup, brimming with healthy greens and perfectly seasoned, is a tribute to that global connection.

Easy to prepare, deeply satisfying, and wonderfully adaptable, it’s more than a meal; it’s a memory in the making. So, let’s start stirring up some comfort in your kitchen today.

What Is A Spinach Soup Recipe?

Spinach soup is a type of soup that is primarily made from spinach, and various spices and often includes other vegetables or ingredients for additional flavor.

It’s usually prepared by sautéing onions and garlic, then adding spinach and other vegetables like potatoes or carrots, followed by broth.

The soup is then simmered until all the ingredients are cooked and often pureed to get a smooth consistency.

Spinach soup is known for its vibrant green color and is highly nutritious. Spinach is a great source of vitamins A and C, iron, and fiber, making this soup a healthy choice.

The soup can be served hot and is often garnished with a swirl of cream or a sprinkle of freshly ground black pepper. It can be enjoyed as a light meal on its own or as a starter for a larger meal.

Can You Vary The Recipe With Other Ingredients?

The spinach soup recipe can be easily adapted to cater to various dietary preferences or restrictions such as Keto, Paleo, Gluten-free, and Whole30. Here are some variations:

• Keto

The base recipe of spinach soup is already low in carbohydrates. To make it more keto-friendly, you can add more fats by including heavy cream or cream cheese to make it creamier. Also, consider adding a protein like chicken or sausage.

• Paleo

The base recipe is mostly Paleo-friendly. Ensure your vegetable broth is Paleo-approved (no sugar, soy, or additives). If the recipe calls for dairy or non-Paleo ingredients, substitute with almond or coconut milk for creaminess.

• Gluten-free

The spinach soup recipe is naturally gluten-free as long as the vegetable broth used is certified gluten-free. Many broths and stocks contain gluten, so be sure to check the label.

• Whole30

For a Whole30 compliant version, make sure to use a compliant broth (no sugar, soy, or additives) and replace the potatoes with a lower-carb vegetable like cauliflower. Do not add any dairy or legumes to the soup.

Recipe Directions

• Gather Your Ingredients : Begin by preparing and measuring out all of your ingredients. This will make the cooking process smoother and quicker.
• Combine Ingredients In Slow Cooker : Take your 4-quart slow cooker and add the lentils first. Then add the ginger paste, chopped garlic, and tomato paste.
• Follow with the spices : cumin, coriander, garam masala, and turmeric. Finally, add the salt and pepper. Pour in 8 cups of water.
• Mix The Ingredients : Using a spoon, stir the ingredients in the slow cooker until everything is well combined, and the spices are evenly distributed.
• Set Your Slow Cooker : Place the lid on your slow cooker. Please set it to LOW and cook the soup for 4 hours. Try to stir the mixture once or twice during this time to ensure that the ingredients are cooking evenly.
• Add Spinach And Coconut Milk : After 4 hours, remove the lid from your slow cooker. Add the washed baby spinach leaves and the coconut milk to the mixture. Stir well to combine.
• Let The Soup Rest : Turn off the slow cooker but leave the soup inside, covered, to rest for 15 minutes. This allows the spinach to wilt from the heat of the soup and the flavors to meld together.
• Adjust The Seasoning : After resting time, give your soup a taste. If needed, add more salt or black pepper to suit your preference.
• Serve Your Soup : Your soup is ready to serve once you’re happy with the seasoning. Ladle the soup into bowls and serve hot. Enjoy this warming, nourishing meal!

Variations, Add-Ons And Toppings

• Protein: To make the soup more hearty, add cooked chicken, shrimp, tofu, or chickpeas.
• Grains: For extra texture and nutrition, Quinoa, rice, or barley could be added.
• Vegetables: Besides spinach, you could add other vegetables like diced carrots, zucchini, bell peppers, or peas.
• Spices and Herbs: Experiment with different herbs and spices. For instance, a bit of ground nutmeg, cayenne pepper, or thyme could complement the spinach beautifully.
• Cheese: Adding a bit of grated Parmesan or feta cheese to the soup can provide a deliciously savory note.
• Cream: For a creamier texture, stir in some heavy cream, coconut milk, or a non-dairy creamer at the end of cooking.
• Wine: A splash of white wine can add depth of flavor. Add it after the onions and garlic have been sautéed, allowing it to reduce before adding other ingredients.

Can I Make Soup In A Slow Cooker Or Instant Pot?

Both a slow cooker and an Instant Pot are excellent tools for soup-making.

Slow Cooker 

Follow the recipe as given. Combine all ingredients (except the spinach and coconut milk) and cook on low for about 4 hours. Add the spinach and coconut milk at the end, letting it sit for about 15 minutes before serving.

Instant Pot 

Use the sauté function to cook the ginger and garlic first, then add the spices, lentils, and water. Secure the lid and set the device to pressure cook on high for about 15 minutes. 

Once the cooking time is up, allow for a natural release for 10 minutes, then perform a quick release. Stir in the spinach and coconut milk, letting the residual heat wilt the spinach.

Can I Use Store-Bought Broth Or Should I Make My Own?

Store-bought and homemade broth can be used in soup recipes, and each has its advantages.

Store-Bought broth

• It is convenient and saves time. It’s ready to use right out of the box or can, and it’s consistently flavored. Look for low-sodium options so you have more control over the saltiness of your soup. Also, consider the quality of the broth; organic and preservative-free options are available and may offer better flavor.

Homemade broth 

• It is a great option if you have the time and resources. Making your own allows you to control the ingredients and flavor. You can use leftover vegetable scraps or bones from meat, making it cost-effective and reducing waste. Homemade broth typically has a fresher and richer flavor than store-bought.

How To Serve ?

• Proper Bowl: Soup should be served in a deep bowl to prevent spilling. Warmed bowls can keep the soup hot for a longer time. Just be sure the bowl is cool enough to handle.
• Garnish: A simple garnish can make your soup look more appealing. For this soup, consider a swirl of coconut cream, a sprinkle of freshly chopped coriander or parsley, a squeeze of fresh lemon, or a sprinkle of crushed red pepper flakes for some heat.
• Serve with a Side: Pairing your soup with a side can make it a complete meal. A slice of rustic bread, a side salad, or a grilled cheese sandwich can complement the soup well.
• Serving Utensil: Serve soup with a deep ladle to avoid spills.
• Temperature: Soup should be served hot but not scalding. It’s best to let it cool a bit after cooking so it’s at a comfortable temperature to eat.

Perfect Side Dishes

The perfect side dishes for soup should complement its flavors and add a contrasting texture. Here are a few ideas that pair well with a variety of soups, including spinach soup:

• Crusty Bread : A loaf of fresh, warm bread is always a good companion for soup. You can use it to soak up the broth or enjoy its comforting taste.
• Grilled Cheese Sandwich : This is a classic soup side dish, especially for tomato or vegetable-based soups. The warm, melted cheese and toasted bread contrast with a smooth, creamy soup bowl.
• Salad : A light, crisp salad can provide a refreshing contrast to a hot, hearty soup. A simple green salad, Caesar salad, or even a tangy coleslaw could work.
• Roasted Vegetables : These provide a different texture and a flavor that compliments many types of soup, particularly cream-based ones like spinach soup.
• Crackers Or Breadsticks : These offer a crunchy texture that can be a pleasant contrast to the smooth consistency of soup.
• Quiche Or Savory Tart : A small slice can add a rich, savory element to your meal, balancing a light, brothy soup.
• Rice Or Grain Pilaf : For soups with a thin consistency, a side of rice or grain pilaf can add substance to the meal, making it more filling.

Storage And Make Ahead

• Make Ahead: Prepare the soup as per your recipe, but consider undercooking the spinach slightly if you plan to reheat the soup later, preserving its vibrant green color and nutrients.
• Cooling: Allow the soup to cool completely before storing by transferring it to a wide container to expedite the process.
• Storage: Pour the cooled soup into airtight containers, leaving some space for expansion if you plan to freeze it.
• Refrigeration: Keep the soup in the fridge if you intend to consume it within 1-3 days.
• Freezing: For longer storage, freeze the soup for up to 3 months. Freeze in portion-sized containers for easy thawing.
• Reheating: Thaw overnight in the fridge if frozen, and reheat on the stove or in a microwave until hot. Avoid boiling to preserve the texture and taste.

What Can We Do With Leftovers? 

There are several options for repurposing leftover spinach soup:

• Spinach Dip: Blend the leftover soup until smooth, and use it as a delicious and nutritious dip for crackers, bread, or vegetable sticks.

• Pasta Sauce: Use the leftover spinach soup as a flavorful sauce for pasta dishes. Heat it up, toss it with cooked pasta, and add desired toppings like grated cheese or fresh herbs.

• Vegetable Risotto: Add the leftover soup into a vegetable risotto gradually while cooking the rice. It will infuse the dish with a delightful spinach flavor.

• Quiche Filling: Use spinach soup as a filling for a quiche. Mix it with beaten eggs, cheese, and other desired ingredients, pour into a pie crust, and bake until set.
• Savory Oatmeal: Heat up the spinach soup and use it as a savory topping for oatmeal instead of the usual sweet toppings. It adds a unique twist to a comforting breakfast dish.

• Freezing for Later: If you can’t use up the leftover soup immediately, consider freezing it in individual portions for future meals. Thaw and reheat as needed.

Nutrient-Packed Spinach Soup Recipe (Nourish Your Body)

5 from 10 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

150

kcal

Spinach Soup Recipe is a flavorful and nutritious dish made primarily with spinach leaves as the star ingredient. It is a vibrant green soup that combines the earthy and slightly bitter taste of spinach with aromatic herbs, vegetables, and seasonings.

Ingredients

• 2 Cups 2 Yellow Lentils Or Split Peas

• 1 Tbsp 1 Ginger Paste Or Minced Ginger (Heaping)

• 3 3 Garlic Cloves (Peeled, Roughly chopped)

• 1 Tsp 1 Tomato Paste

• 1 Scant Tsp 1 Cumin

• 1 Tsp 1 Ground Coriander

• 1 Tsp 1 Garam Masala

• 1 Tsp 1 Turmeric

• 2 Tsp 2 Kosher Salt

• 1 Tsp 1 Fresh Black Pepper

• 6 Oz 6 Baby Spinach Leaves

• 1/2 Cup 1/2 Coconut Milk (Or Heavy Cream)

STEP-BY-STEP DIRECTIONS

• Gather Your Ingredients
  Begin by preparing and measuring out all of your ingredients. This will make the cooking process smoother and quicker.
  
• Combine Ingredients In Slow Cooker
  Take your 4-quart slow cooker and add the lentils first. Then add the ginger paste, chopped garlic, and tomato paste. Follow with the spices: cumin, coriander, garam masala, and turmeric. Finally, add the salt and pepper. Pour in 8 cups of water.
  
• Mix The Ingredients
  Using a spoon, stir the ingredients in the slow cooker until everything is well combined, and the spices are evenly distributed.
  
• Set Your Slow Cooker
  Place the lid on your slow cooker. Please set it to LOW and cook the soup for 4 hours. Try to stir the mixture once or twice during this time to ensure that the ingredients are cooking evenly.
  
• Add Spinach And Coconut Milk
  After 4 hours, remove the lid from your slow cooker. Add the washed baby spinach leaves and the coconut milk to the mixture. Stir well to combine.
  
• Let The Soup Rest
  Turn off the slow cooker but leave the soup inside, covered, to rest for 15 minutes. This allows the spinach to wilt from the heat of the soup and the flavors to meld together.
  
• Adjust The Seasoning
  After resting time, give your soup a taste. If needed, add more salt or black pepper to suit your preference.
  
• Serve Your Soup
  Your soup is ready to serve once you’re happy with the seasoning. Ladle the soup into bowls and serve hot. Enjoy this warming, nourishing meal!
  
• EQUIPMENT LIST
• Large Pot or Dutch Oven
• Sharp Knife and Cutting Board
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Blender or Immersion Blender
• Ladle
• Strainer
• Slow Cooker or Pressure Cooker

Notes

• Experiment with herbs and spices like thyme, oregano, or cumin to enhance the flavor of your spinach soup.
• Sauté minced garlic and diced onion before adding the spinach for added savory taste.
• Brighten up the flavors with a squeeze of fresh lemon juice or a sprinkle of lemon zest.
• For a creamier texture, add heavy cream, coconut milk, pureed potato, or cauliflower.
• Melt grated Parmesan, cheddar, or cream cheese into the hot soup for a cheesy twist.
• Top the soup with toasted croutons, fresh herbs, yogurt, or sour cream for added crunch and flavor.
• Consider adding cooked chicken, shrimp, tofu, quinoa, lentils, or other vegetables for more protein, texture, and variety.

Nutrition Table 

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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