Easy Spinach Soup
Easy Spinach Soup is ultimate comfort food! The medley of vegetables gives this a tremendous depth of flavor that makes you want more. This soup is truly satisfying and filling, it’s a complete meal on its own. It will instantly become one of you all-time favorites! I also include a Vegan version as well.
Spinach Soup – a Family Tradition
Spinach soup has been one of my favorite foods my whole life. My father would make this from time to time and I loved it. I remember the aroma through the house while this was cooking.
As with a number of things he made, he said this was a recipe from his mother. His family is from Russia. Russian meals often utilize expanders, less expensive ingredients to make the food go further, like bread and potatoes, due to the poverty so many suffered.
So, I don’t know how far back this recipe goes, but apparently it’s at least a few generations. My opinion, it most likely goes farther back but has been tweaked over time, as my version is.
What Makes My Spinach Soup Unique?
My take on spinach soup is different from most others online, but is extremely close to my family’s recipe. If you see others, they are bright green, while mine is more of an olive drab color. That’s from the potato to spinach ratio. I have more potatoes in mine. Why?
Taste. Isn’t that the most important thing? Potatoes absorb lots of flavor from everything else. So the added potatoes provides much more flavor.
This recipe also has the basic “Mirepoix” (meer-PWAH), which is the aromatic vegetables onions, celery, and carrots. These are a widely used flavor base for many soups, stews, and other dishes. Many other versions don’t use these basic flavor boosting ingredients at all. My father’s recipe dumps all the ingredients in water and boils them. That method losses flavor. I sauté these vegetable in olive oil and butter with salt and pepper to draw out their full flavor potential.
Another huge difference is the soup bones. These are so important! While there are substitutions that taste great as well, there is a difference. If you can get the bones, do it. They make a world of difference!
Vegan/Vegetarian Version
This recipe is calls for Beef Soup/Stew Bones. If you’re living a vegan or vegetarian lifestyle, leave them out and use a vegan/vegetarian butter.
What Ingredients Are in Spinach Soup?
- Olive Oil
- Butter
- Carrots
- Celery
- Onion
- Leek
- Potatoes
- Baby Spinach
- Fresh Parsley
- Fresh Basil
- Beef Soup Bones
- Water
- Salt and Pepper
Ingredient Notes
Beef Soup Bones – these add tons of flavor. If you can’t find them in the store, you can use 2 tablespoons of butter.
How Is Spinach Soup Made?
- Begin to boil the potatoes in a pot until a fork and slide through them with ease. Once the potatoes are done, drain them and set aside.
- Meanwhile, heat the olive oil and butter in a stock pot or Dutch oven over medium heat. Add the carrots, celery, and onions and season with salt and pepper. Cook until soft, but not brown, about 10 minutes.
- Add in the leeks and cook until they are soft, about 2-3 minutes.
- Next, add in the parsley, basil, and spinach and stir in with the other vegetables. Once the spinach is wilted, add in the beef bones, potatoes, and water. Be sure to season with salt and pepper.
- Raise the heat to high to bring the soup to a boil. Then immediately lower it to a simmer and continue to cook for another 15 minutes.
- Remove the beef bones and discard at this point.
- Use an immersion blender to blend the ingredients together. Be sure not to over-blend as the potatoes will become paste-like.
- Alternatively, if you do not have an immersion blender, you can use a standard blender or food processor. You will also need a ladle and a second pot and will work in batches. Ladle some of the soup into the blender. After blending each batch, pour it into the second pot. Repeat this process until everything is blended.
- Return the pot to the heat. Taste the soup and make any adjustments to the salt. Cook for another 10 minutes to thoroughly incorporate all the flavors together.
- Serve as is or with sour cream or goat cheese.
What Can I Do with the Leftovers?
Leftovers will keep well in the fridge for about 1 week.
Can I Freeze Spinach Soup?
Yes, absolutely! Make a bunch of this and freeze it so you have some available for those days you’re craving it. Just be sure to let it cool completely before freezing it. It will last up 6 months in the freezer.
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Easy Spinach Soup
Ingredients
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter (can use vegan)
- 3 cups Carrots, chopped
- 3 cups Celery, rough chopped
- 2 cups Onion, rough chopped
- 1 cup Leek, sliced
- 3 medium Potatoes, diced
- 1 15 ounce package Baby Spinach
- 1/4 cup Fresh Parsley, rough chopped
- 1/4 cup Fresh Basil, rough chopped
- 2-3 Beef Soup Bones (see Recipe Notes)
- 3 quarts Water
- Salt and Pepper, to taste
Instructions
-
Begin to boil the potatoes in a pot until a fork and slide through them with ease. Once the potatoes are done, drain them and set aside.
-
Meanwhile, heat the olive oil and butter in a stock pot or Dutch oven over medium heat. Add the carrots, celery, and onions and season with salt and pepper. Cook until soft, but not brown, about 10 minutes.
-
Add in the leeks and cook until they are soft, about 2-3 minutes.
-
Next, add in the parsley, basil, and spinach and stir in with the other vegetables. Once the spinach is wilted, add in the beef bones, potatoes, and water. Be sure to season with salt and pepper.
-
Raise the heat to high to bring the soup to a boil. Then immediately lower it to a simmer and continue to cook for another 15 minutes.
-
Remove the beef bones and discard them at this point.
-
Use an immersion blender to blend the ingredients together. Be sure not to over-blend as the potatoes will become paste-like.
Alternatively, if you do not have an immersion blender, you can use a standard blender or food processor. You will also need a ladle and a second pot and will work in batches. Ladle some of the soup into the blender. After blending each batch, pour it into the second pot. Repeat this process until everything is blended.
-
Return the pot to the heat. Taste the soup and make any adjustments to the salt. Cook for another 10 minutes to thoroughly incorporate all the flavors together.
-
Serve as is or with sour cream or goat cheese.
Recipe Notes
Vegan/Vegetarian Version
This recipe is calls for Beef Soup/Stew Bones. If you’re living a vegan or vegetarian lifestyle, leave them out and use a vegan/vegetarian butter.
