Homemade Spinach Soup — Simple, Healthy Sopa de Espinacas

Versión en Español

Homemade spinach soup is spring onion and diced potatoes sautéed in butter, simmered in chicken broth for 10 minutes, then cooked briefly with spinach, blended until smooth, and seasoned with salt, pepper, and nutmeg, served with sour cream and shaved Parmesan. It takes 15 minutes of preparation and 20 minutes of cooking, and serves 4.

An easy, nutritious way to bring spinach to the family table.

How to Make Spinach Soup?

Use the freshest spinach you can find, or bagged prewashed spinach, and always wash the leaves thoroughly. Do not overcook the spinach so it keeps its color.

Nutritional Information

Each serving of spinach soup contains approximately 200 kcal, 23 g of carbohydrates, 9 g of fat, 7 g of protein, 4 g of fiber, 4 g of sugars, 25 mg of cholesterol, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Spinach Soup Recipe

Preparation: 15 minutes
Cooking: 20 minutes
Servings: 4

Ingredients

• 800 g (1¾ lb) of spinach
• 2½ cups of chicken broth
• 2 tablespoons of butter
• 2 spring onions, finely chopped
• 2 medium potatoes, diced
• ¼ cup of sour cream
• Nutmeg
• Shaved Parmesan cheese
• Fine salt
• Black pepper

Instructions

1. In a large pot, melt the butter over medium heat, add the spring onions, and cook for about 3 minutes, stirring gently. Add the potatoes and cook 3 more minutes, then pour in the chicken broth, raise the heat, and bring to a boil.

2. Lower the heat and cook for about 10 minutes, until the potatoes are tender. Wash and drain the spinach, add it to the pot, bring back to a boil, then lower the heat and cook 1 more minute. Turn off the heat and let cool a couple of minutes.
3. Blend in a food processor or blender until smooth. Return to the pot and season with salt, pepper, and nutmeg. Serve piping hot with a swirl of sour cream and shaved Parmesan.

Additional Tips

Bright leaves

Choose bright green, firm spinach without yellow spots, and rinse bagged spinach again under cold water.

Brown the potatoes

Lightly browning the potatoes before adding the broth adds a caramelized note.

Short cooking

Cook the spinach only briefly to keep its color and flavor.

Thin if needed

Add a little broth or water if the soup is too thick.

Frequently Asked Questions (FAQs)

1. Can I replace the sour cream?

Yes, with unsweetened Greek yogurt or coconut milk for a vegan version. Regular cream also works, though less tangy.

2. How do I store leftovers?

In an airtight container in the fridge for up to 3 days. Reheat gently, stirring, and add a little broth or water if it is too thick.

3. Can I freeze this soup?

Yes, preferably without the sour cream. Freeze the spinach and broth base and add the cream when reheating.

4. What other vegetables can I add?

Chard, kale, or chopped broccoli work well, and carrots or celery in the initial sauté add depth.

5. How do I make it more filling?

Add cooked chicken, diced ham, or cooked chickpeas.

Benefits of Spinach

Spinach contains beta carotene and plenty of iron, calcium, phosphorus, folate, zinc, and magnesium, as well as lutein and zeaxanthin, which help prevent age related macular degeneration.

Did You Know?

Popeye the Sailor, created in 1929 by cartoonist E. C. Segar and brought to animated film in the 1930s by Max Fleischer’s studio, ate spinach to multiply his strength, at a time when iron deficiency anemia was common.

Recommended

• Cream of Spinach Soup Recipe
• Creamed Spinach Recipe
• Homemade Chicken Broth Recipe
• Chilean Vegetable Cream Soup Recipe