10 Minutes Cooking > Quick Soups > Hot Soups > Blended vegetable soup

Speedy Spinach & Potato Soup

A vibrant and nutritious spinach and potato soup ready in minutes. Perfect for a light yet satisfying meal.

Prep Time
3 minutes
Cook Time
7 minutes
Servings
1
Ingredients
  • 5 oz Baby spinach
  • 1 medium Yukon gold potato, peeled and cubed
  • 2 cups Vegetable broth
  • 1/4 Onion, chopped
  • 1 clove Garlic, minced
  • 1 tbsp Olive oil
  • to taste Salt
  • to taste Pepper
  • 1 tsp Lemon juice

Sauté Aromatics

Heat the olive oil in a small saucepan over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 2 minutes.

Add Potato & Broth

Add the cubed potato and vegetable broth to the saucepan. Bring to a simmer and cook until the potato is tender, about 5 minutes.

Incorporate Spinach

Add the baby spinach to the saucepan and stir until wilted, about 1 minute.

Blend

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.

Season & Serve

Return the soup to the saucepan, if necessary. Season with salt, pepper, and lemon juice. Heat through and serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: 55kcal; Protein: 2g; Fat: 2g; Carbohydrates: 7g; Fiber: 1g; Sugar: 1g

Other Considerations for Nutrition

This soup is naturally low in fat and sodium. To further reduce sodium, use a no-salt-added vegetable broth.

← Speedy Pumpkin Coconut Soup with Peanut Butter Twist Speedy Summer Gazpacho →

FAQ

  • Can I use frozen spinach?

    Yes, you can use frozen spinach. Make sure to thaw it and squeeze out any excess water before adding it to the soup.
  • Can I add other vegetables?

    Yes, you can add other vegetables such as carrots or celery. Just chop them finely and add them along with the potato.
  • How do I make it creamier?

    You can add a tablespoon of cream cheese or a splash of heavy cream after blending for a creamier texture.