This Spinach Soup Recipe is a great way to include spinach in our diet. Look at the vibrant, rich color of this Spinach Soup. It not only looks refreshing but is also very light and delicious.

Except for the green color, you could hardly get the strong taste of Spinach in it. So a spinach hater like my daughter who runs away at the sight of greens, finished a big bowl of it in just 10 minutes.

I am not kidding her,e guys, this Spinach soup really tastes fantastic. It is refreshing and creamy but not very rich on the palate.

There are no other vegetables like potatoes or zucchini, which are generally used to give the soup a body. There is only 100% spinach. It takes less than 30 minutes to make it.

Wondering if Spinach Soup is Healthy For You?

There is no doubt that Green leafy vegetables are loaded with dietary fiber and should be included in our daily diet. But many don’t like the taste of Spinach. I am also one of those who don’t like Spinach unless it is prepared in certain ways. This Spinach soup is definitely one of my favorites.

Spinach soup is healthy and filled with nutritional benefits. Spinach is not cooked for too long in this recipe, so it does not lose any nutrition.

Another ingredient here is cream cheese, which I am sure would worry you. Even though cream cheese is high in calories, it is packed with good saturated fat. And 20 grams of cream cheese is barely 50 calories.

This soup is loaded with iron, dietary fiber, good fat, and a lot of other nutrients.

There are so many ways you can use spinach. I have used it in pasta – Creamy Spinach Pasta, another soup – Red Lentil Soup With Spinach, used it as a stuffing in chicken – Mushroom Spinach Stuffed Chicken Breast, delicious appetizer – Creamy spinach stuffed portobello mushrooms.

Ingredients

This doesn’t call for a lot of ingredient, making the spinach shine through.

Spinach – Fresh spinach always if you can get hold of it. Baby spinach will also work.
Cream cheese– Full-fat cream cheese. Sour cream will also do in a pinch.
Onion, garlic
Butter– You can use Olive Oil too, but I feel Butter adds more flavor to it.
Vegetable Stock – Use very good quality low-sodium vegetable stock. Unless you would like to keep this vegetarian, substitute it with low sodium chicken stock.
Jalapeno – For little heat and flavor. But it’s optional.
Parmasen- Freshly grated Parmesan as a topping. It kind of brings together all the flavors.

Steps to make Spinach Soup

Begin with sauteing the aromatics in butter, followed by spinach. Spinach will cook down to less than half of the original quantity.

After the cooked spinach mixture is cooled down, either use an immersion blender or put the mixture in a blender. Add cream cheese and just a cup of stock to blend the mixture until smooth.

Note – add only 1 cup of the stock while blending, if there is too much of liquid it might splash.

Let build the roux by sauteing butter and flour for about one minute. Then add pureed spinach to the pot. Keep stirring until the mix is smooth and no lumps of flour remaining. Switch off the flame and add grated paremens, slat and pepper.

Can We Use Frozen Spinach Instead?

While this Spinach Soup recipe calls for fresh Spinach, you can certainly use frozen Spinach instead. Frozen SPinach usually comes in handy. However, it will not have the same freshness or vibrant color.

While using frozen Spinach leaves, completely thaw it and squeeze as much liquid as possible before adding it to the pan.

Store

You can safely freeze spinach soup for up to 2 months. Cooked spinach keeps well when frozen so do not worry on that front. Just thaw the frozen soup before reheating.

You may refrigerate this for up to 3 days and no more as this has onion in it. Reheat in a microwave or on the stovetop. It might loose its vibrant colour a bit upon reheating.