Spinach & potato soup
This Spinach & Potato Soup combines the earthiness of potatoes with the vibrant flavor of spinach, enriched by aromatic cumin, garlic, and leek. It’s a simple, nourishing dish perfect for chilly days, prepared by sautéing the vegetables and blending them into a smooth soup.
Cook time 25 min
Prep time 15 min
Ingredients:
1 leek2 garlic cloves
1 tbsp olive oil
2 tsp ground cumin
4 cups vegetable broth
2 cups water
2 potatoes
4 cups spinach
Warm, comforting, and nutritious, Spinach & Potato Soup is a simple yet delightful dish that brings together the earthiness of potatoes and the vibrant flavor of spinach. It's a perfect meal to enjoy on a chilly day, enriched with the aromatic touch of cumin and the savory notes of sautéed leek and garlic.
Instructions:
- Clean the leek thoroughly, as they often contain dirt and grit. Cut off the root end and the dark green tops, leaving only the white and light green parts. Slice the leek thinly.
- Peel and mince the garlic cloves.
- Peel the potatoes and cut them into small, even-sized cubes.
- Rinse the spinach if needed.
- Heat the olive oil in a large pot over medium heat.
- Add the sliced leek to the pot and sauté for about 5 minutes, until the leek is soft and translucent.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the ground cumin and cook for about 1 minute until fragrant.
- Pour in the vegetable broth and water, and stir to combine.
- Add the diced potatoes to the pot. Bring the mixture to a boil.
- Once it reaches a boil, reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Once the potatoes are tender, stir in the fresh spinach. Cook for another 2-3 minutes, until the spinach has wilted.
- Remove the pot from heat. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender and blend until smooth. Be careful as the soup will be very hot.
- Taste and adjust the seasoning if needed, adding salt and pepper to taste.
- Ladle the soup into bowls and serve hot. Enjoy your comforting and nutritious Spinach & Potato Soup!
This Spinach & Potato Soup is the epitome of a cozy, nutritious meal. With its blend of wholesome ingredients and straightforward preparation, it can easily become a staple in your recipe collection. Serve it hot and enjoy the creamy, flavorful goodness!
Spinach & potato soup FAQ:
The potatoes should be simmered for about 15-20 minutes, or until they are tender and can be easily pierced with a fork.
Yes, you can substitute other greens such as kale or Swiss chard. Just make sure to adjust the cooking time if necessary, as tougher greens may require a bit more cooking.
Store the soup in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for 2-3 months; just reheat on the stove or in the microwave before serving.
A large pot, ideally 4-6 quarts, is recommended to properly accommodate the ingredients and allow for even cooking.
Blend the soup until it is completely smooth and creamy. This usually takes about 1-2 minutes with an immersion blender, but watch for any remaining chunks before serving.
Cooking Tips:
- Slice the leek thinly and rinse it thoroughly to remove any grit or dirt that might be trapped between the layers.
- Use a good quality vegetable broth for a richer flavor. Homemade broth will enhance the taste even further.
- Cut the potatoes into small, even-sized cubes to ensure they cook evenly and quickly.
- Blend the soup to your desired consistency. For a chunkier soup, use a hand masher. For a smoother texture, use a blender.
- Add the spinach at the end and cook it just until wilted to preserve its vibrant color and nutrients.
- Season the soup to taste with salt and pepper at the end of cooking to adjust the seasoning perfectly.
Nutrition Facts
6 ServingsCalories 90kcal
Protein 3.01g
Carbohydrates 18g
Fiber 2.39g
Sugar 2.68g
Fat 2.85g
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