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Easy Sautéed Spinach Soup Recipe

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4.1 from 10 reviews

This Easy Sauteed Spinach Soup is a vibrant, nutrient-packed green soup that combines tender potatoes, aromatic leeks, garlic, and the freshness of spinach and parsley. Blended until smooth and brightened with a touch of lemon juice, it’s a comforting and healthy way to enjoy leafy greens beyond smoothies.

Ingredients

Main Ingredients

  • 4 medium Yukon potatoes, diced
  • 2 leeks, dark green parts removed and discarded, chopped
  • 4 cloves garlic, chopped
  • ½ cup Italian parsley, chopped
  • 1 tablespoon avocado oil
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 6 cups baby spinach
  • juice of one lemon

Optional Ingredients

  • Hemp seeds, for garnish
  • Chives, for garnish
  • Lemon slices, for garnish
  • Bread, for serving

Instructions

  1. Prepare Vegetables: Dice the Yukon potatoes and chop the leeks, garlic, and parsley separately to ensure all ingredients are ready for cooking.
  2. Sauté Leeks and Garlic: Heat the avocado oil in a large soup pot over medium-high heat. Add the chopped leeks and cook for approximately 5 minutes until they soften. Then add the garlic and saute for an additional 1 minute to release its flavor.
  3. Cook Potatoes in Broth: Add the diced potatoes, vegetable broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.
  4. Add Greens and Herbs: Stir in the baby spinach and Italian parsley into the pot. Cook for 2 more minutes to wilt the spinach and combine flavors. Then add lemon juice and mix gently.
  5. Blend the Soup: Remove the pot from the heat and use an immersion blender or transfer to an upright blender to puree the soup until smooth and creamy.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with optional hemp seeds, chives, or lemon slices. Serve with bread if desired for a complete meal.

Notes

  • You can substitute avocado oil with olive oil if preferred.
  • For a creamier texture, add a splash of coconut milk or cream before blending.
  • This soup reheats well and can be stored in the refrigerator for up to 3 days.
  • To make it vegan and gluten-free, ensure broth and garnishes comply accordingly.
  • Use fresh baby spinach for best flavor and texture; frozen spinach is not recommended.

Find it online: https://marthatasty.com/easy-sauteed-spinach-soup-recipe/