If you’re searching for a vibrant, nourishing, and downright delicious way to get your greens in, this Easy Sautéed Spinach Soup Recipe is an absolute game-changer. It blends the earthiness of Yukon potatoes and the fresh brightness of baby spinach into a silky, comforting soup that warms you up from the inside out. Perfect for any season, it’s a simple yet elegant dish that makes eating healthy feel like an indulgent treat. Plus, it’s incredibly easy to prepare, making it a staple to turn to when you want both flavor and nutrition on your plate.

Ingredients You’ll Need

A clear round bowl filled with small yellow potato pieces sits on the left side of a wooden cutting board. To the right, there are three small clear bowls stacked in a rough triangle: minced garlic in the upper small bowl, chopped green herbs in the middle bowl below it, and light green chopped celery and onion pieces in the lower bowl. On the right edge of the board, a large knife with a black handle is placed flat. A gray and white striped cloth lies next to the cutting board on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential, each bringing their own magic to the flavor and texture of the soup. Freshness of the spinach and parsley guarantees vibrant color and taste, while the Yukon potatoes provide creamy body that carries those bright flavors beautifully.

4 medium Yukon potatoes: Their starchy, creamy texture is perfect for creating a smooth soup base.
2 leeks, dark green parts removed and discarded: Adds a subtle onion sweetness that enhances depth without overpowering.
4 cloves garlic: Brings an aromatic punch that awakens every taste bud.
½ cup Italian parsley: Offers a fresh, herbaceous lift that brightens the soup.
1 tablespoon avocado oil: A mild oil perfect for sautéing that keeps the flavors clean and smooth.
4 cups vegetable broth: Forms the flavorful liquid base for the soup.
1 teaspoon salt: Essential for balancing and enhancing all the flavors.
½ teaspoon pepper: Adds just the right hint of warmth and complexity.
6 cups baby spinach: The star ingredient, bursting with nutrients and vibrant green color.
Juice of one lemon: Injects a fresh acidity that awakens and brightens every spoonful.
Optional garnish ingredients (hemp seeds, chives, lemon slices): Perfect for adding both texture and visual appeal.
Bread for serving: Ideal for dipping and soaking up every last drop of goodness.

How to Make Easy Sautéed Spinach Soup Recipe

Step 1: Prepare Your Vegetables

Start by dicing the Yukon potatoes into evenly sized chunks for quick cooking. Chop the leeks carefully, tossing away the tougher dark green parts to enjoy the sweeter white and light green layers. Mince the garlic finely and chop the Italian parsley to release its fresh aroma. Getting these prep steps right sets a wonderful foundation for your soup’s flavor.

Step 2: Sauté Leeks and Garlic

Heat your avocado oil in a soup pot over medium-high heat until shimmering. Add the chopped leeks and sauté gently for 5 minutes until they soften and develop a subtle sweetness. Toss in the garlic last minute to ensure it doesn’t burn but gets fragrant and inviting. This step adds layers of savory depth that infuse the entire soup.

Step 3: Build the Soup Base

Next, add the diced potatoes to the pot along with the vegetable broth, salt, and pepper. Bring everything up to a gentle boil before lowering the heat and simmering for about 20 minutes. You’ll know it’s ready when the potatoes are tender enough to pierce easily with a fork. This makes for the creamy backbone of your soup.

Step 4: Add Spinach and Parsley

Stir in the baby spinach and chopped parsley, letting them wilt and blend into the warm soup for 2 minutes. The spinach will reduce quickly, turning the soup that glorious deep green shade. Finish this step by squeezing in the fresh lemon juice — this keeps the flavors bright and lively.

Step 5: Blend Until Smooth

Remove the pot from heat and use an immersion blender or transfer the soup to a regular blender in batches. Purée until completely smooth and silky. This final step transforms your soup into the creamy, dreamy dish you’ve been imagining, providing a velvety texture that’s both comforting and elegant.

How to Serve Easy Sautéed Spinach Soup Recipe

A white bowl with two handles is filled with bright green soup topped with small chopped green herbs. The smooth soup layer fills almost the entire bowl. To the right of the bowl is a golden spoon resting on a white marbled surface. A light grey and white striped cloth is visible on the left edge, and a lemon wedge sits near the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a sprinkle of hemp seeds add a gentle crunch, while fresh chives lend a mild oniony note that complements the soup’s creaminess. Thin lemon slices or a light drizzle of good quality olive oil can elevate the presentation instantly and offer a fresh contrast in flavor.

Side Dishes

This soup pairs beautifully with crusty bread — think rustic sourdough or a chewy baguette perfect for dunking. A crisp side salad with citrus dressing or roasted vegetables can turn it into a wonderfully balanced meal for any time of day.

Creative Ways to Present

Serve the soup in warm bowls with a swirl of cream or coconut milk for an inviting look. For a special occasion, top with toasted pine nuts or sprinkle with nutritional yeast for added flavor complexity. You could even serve it as a first course in small cups for charming entertaining appeal.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors mellow and deepen overnight, making it even more delicious the next day. Just give it a good stir before reheating.

Freezing

You can freeze the soup in portion-sized containers for up to 2 months. Make sure it cools completely before sealing. When you’re ready, thaw overnight in the fridge for the best texture and flavor preservation.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent sticking or scorching. You may want to add a splash of broth or water if the soup has thickened too much during storage.

FAQs

Can I use frozen spinach instead of fresh baby spinach?

Absolutely! Frozen spinach works just fine and can save prep time. Just thaw and drain it well before adding, and blend a bit longer if needed to achieve that creamy texture.

Is this soup vegan and gluten-free?

Yes to both! This soup uses vegetable broth and plant-based ingredients only, making it naturally vegan and gluten-free. Always double-check your broth ingredients just to be sure.

Can I add other vegetables to the soup?

Definitely! Carrots, celery, or even a handful of peas can be great additions. Just chop them finely and add in with the potatoes to ensure even cooking.

How thick is the soup supposed to be?

The soup should be creamy and somewhat thick but still easy to sip or spoon. If it feels too thick after blending, simply add a bit more broth until you reach your preferred consistency.

What’s the best way to reheat the soup without losing flavor?

Slowly warming it on the stovetop over low heat preserves the soup’s delicate flavors. Avoid boiling, which can dull the bright notes, especially the fresh lemon juice.

Final Thoughts

This Easy Sautéed Spinach Soup Recipe is a true delight—both simple to make and impressive to enjoy. Whether you’re looking for a nourishing lunch or a cozy dinner starter, this soup promises bold flavor, comforting texture, and wholesome goodness in every spoonful. Give it a try and watch how this humble green star transforms your mealtime into a vibrant, nourishing experience.

Easy Sautéed Spinach Soup Recipe