Easy Sautéed Spinach Soup Recipe
There is no question that spinach is at the top of the charts in terms of superfood status and when we get tired of pounding down green smoothies, this easy, sautéed spinach soup is a delicious option to get in the green stuff. Recipe developer and wellness coach Miriam Hahn loves using spinach in a variety of dishes and says "this soup has become a weekly staple in my house because it is so simple to throw together, it helps our veggie count go up, and it's delicious."
In an effort to eat more vegetables, soup is an excellent way to check several veggies off the list in one fell swoop. Hahn says, "I strive for 10 servings of produce a day, aiming for 30 different types of veggies in a given week." A blended soup like this is overflowing with goodness, and the flavor combination is top-notch. It goes well with just about any type of entrée. Hahn says, "It's nice and light and I find that a thin, blended soup is usually favored by veggie haters (e.g. kids) over the more chunky types."
Gather the ingredients for sautéed spinach soup
To make this sautéed spinach soup you will of course need spinach, along with Yukon gold potatoes, leeks, garlic, Italian parsley, avocado oil, vegetable broth, salt, pepper, and lemon. For simplicity, Hahn likes to purchase the big tubs of spinach that are washed and ready to go. "To make the spinach last longer," Hahn shares, "I always lay a paper towel on top of the spinach in the tub, and then I flip the tub over and store it in the fridge. This way, the moisture from the bottom of the tub can be absorbed by the paper towel on top."
"The leeks in this recipe are a key ingredient." Hahn adds. "The subtle onion flavor that they offer, paired with creamy Yukon potatoes, is a match made in heaven."
Prepare the vegetables
As with most soups, prepping the veggies is where we start. You'll want to give the leeks a good cleaning and then grab a cutting board and put your chopping hat on. Hahn likes to dice the potatoes fairly small, which speeds the cook-time, but she says "it's fine to give the leeks, garlic, and parsley a rough chop. Ultimately you will be blending this soup, so no need to get super precise with the cutting." Hahn remarks. Ah, the benefits of a thin, blended soup.
Sauté and simmer the vegetables
Heat the oil to medium-high in a soup pot, add the leeks, and cook for 5 minutes, stirring frequently. Then drop in the garlic and cook for another minute before adding the potatoes, broth, salt, and pepper. Bring to a boil, then lower the heat to simmer and cook for 20 minutes or until the potatoes are fork-tender.
Add the final ingredients
Now it is time to add the star of the show: the spinach. You will also want to toss in the parsley and stir. It won't take long for the huge mound of raw spinach to shrink down and fully incorporate into the rest of the soup. At this point, squeeze in the lemon juice and let it cool for a few minutes before moving on to the next step.
Blend the soup and serve
If you have an immersion blender, it's time to pull that out and get ready for the magic to happen. As you blend the soup, it will transform into a bright green, silky consistency. "This may take 5-10 minutes, so be patient as you blend." Hahn says. She also mentions "an apron is a really good idea right about now."
If you don't own an immersion blender, a standup blender will work just fine if you don't mind working in batches. Just be extra careful blending hot liquids.
Now your soup is ready to serve. Hahn likes to add chives and hemp seeds for a little extra nutrition and garnishes with lemon slices. And of course, you will want some bread nearby. Since this soup is so speedy, you may have time to whip up some no-knead rosemary bread to go with it! The soup stores well in a sealed container in the fridge for up to five days.
- 4 medium Yukon potatoes
- 2 leeks, dark green parts removed and discarded
- 4 cloves garlic
- ½ cup Italian parsley
- 1 tablespoon avocado oil
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 cups baby spinach
- juice of one lemon
- hemp seeds, chives, or lemon slices, for garnish
- bread, for serving
- Dice the potatoes and chop the leeks, garlic, and parsley.
- Heat the oil in a soup pot over medium-high heat. Add the leeks and cook for 5 minutes. Add the garlic and cook 1 more minute.
- Add the potatoes, broth, salt, and pepper. Bring the soup to a boil, then reduce heat to low and cook for 20 minutes or until the potatoes are fork-tender.
- Add the spinach and parsley to the pot, stir, and cook for 2 minutes. Add the lemon juice to the pot.
- Remove the pot from the stove and blend the soup with an immersion or upright blender until smooth.
| Calories per Serving | 240 |
| Total Fat | 4.1 g |
| Saturated Fat | 0.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 47.4 g |
| Dietary Fiber | 6.7 g |
| Total Sugars | 4.0 g |
| Sodium | 655.9 mg |
| Protein | 6.1 g |
