If you’ve been searching for a bowl of comfort that is both nourishing and bursting with vibrant flavors, this Healthy Spinach Soup Recipe is going to become your new favorite. Imagine velvety spinach blended into a rich, creamy base, gently spiced with jalapeno, and brightened with the perfect touch of garlic and parmesan. Every spoonful offers a beautiful balance of freshness and warmth, making it a fantastic choice for a cozy lunch or a light dinner. Plus, it’s packed with nutrients to keep you energized and satisfied.
Ingredients You’ll Need
One of the best parts about this recipe is how it relies on simple, wholesome ingredients that come together to create such an impressive flavor. Each ingredient plays its part—spinach for vibrant color and nutrients, butter and cream cheese for richness, jalapeno for a gentle kick, and parmesan for an irresistible savory finish.
- 2 pounds Fresh Spinach Leaves: Provides the star green base, full of vitamins and a fresh taste.
- 3 tablespoons Butter: Adds depth and a smooth mouthfeel throughout the soup.
- 1/2 Onion: Gently sweetens the broth when sautéed, building flavor layers.
- 1 tablespoon Garlic (Minced): Infuses the soup with a warm, aromatic essence.
- 1 Jalapeno (Sliced): Brings a subtle heat that wakes up the dish without overpowering.
- 1.5 tablespoons Flour: Helps to thicken the soup to the perfect consistency.
- 2.5-3 cups Low Sodium Vegetable Stock (warm): Keeps the soup light while enriching the flavors, and lets the spinach shine.
- 4 ounces Cream Cheese (at room temperature): Introduces creaminess and balances the slight heat from jalapeno.
- 1/3 cup Freshly grated Parmesan Cheese: Elevates the recipe with a bold, cheesy savoriness, plus extra for garnish.
- 1/2 teaspoon Salt: Adjusts seasoning to bring out all the vibrant tastes.
- 1/4 teaspoon Freshly grated Black Pepper: Adds just a touch of warming spice for complexity.
How to Make Healthy Spinach Soup Recipe
Step 1: Sauté Aromatics and Cook the Spinach
Start by melting 1 tablespoon of butter in your pot, then gently sauté the chopped onion and minced garlic until they soften and become fragrant. Add the sliced jalapeno and all the spinach leaves to the pot. Cook them on low heat, stirring occasionally as the spinach wilts down to less than half its original volume. This step intensifies the flavors and creates a tender, flavorful base for your soup.
Step 2: Blend the Spinach Mixture
Once the cooked spinach mixture has cooled slightly (so it’s safe to handle and won’t damage your blender), transfer everything into your blender jar. Add the cream cheese and 1 cup of the warm vegetable stock. Blend until the mixture is perfectly smooth and creamy. This is where the soup really starts to come together with a luscious texture that’s so satisfying.
Step 3: Prepare the Roux
Return to the same pot and melt the remaining 2 tablespoons of butter over low heat. Stir in the flour and sauté for about one minute, making sure the flour cooks out but doesn’t brown. This roux will help thicken your soup without any lumps, creating the perfectly smooth, velvety consistency you’re aiming for.
Step 4: Combine and Season
Slowly pour in the pureed spinach mixture while stirring to combine with the roux. Add the remaining vegetable stock bit by bit until you reach your desired consistency. Season the soup with salt and freshly grated black pepper, then stir in the grated parmesan cheese, which adds an irresistible cheesy depth that will have you spooning up every last drop.
Step 5: Serve and Enjoy
Immediately ladle your soup into bowls and garnish with extra parmesan cheese to amplify that creamy, savory finish. Serve warm, and get ready to savor each wholesome, delicious bite!
How to Serve Healthy Spinach Soup Recipe
Garnishes
A sprinkle of freshly grated parmesan is a classic finish, but for an extra flourish try some toasted pine nuts for crunch, a drizzle of olive oil for silkiness, or a dollop of Greek yogurt to add a cool tang. Fresh herbs like chopped chives or parsley brighten the bowl and invite you to dive right in.
Side Dishes
This soup pairs wonderfully with crusty whole grain bread or garlic naan for dipping and scooping. For a heartier meal, serve alongside a light salad or roasted vegetables. The creamy texture balances beautifully with fresh, crisp sides, making it a well-rounded plate every time.
Creative Ways to Present
Serve the soup in small cups as an impressive appetizer for dinner parties or enjoy it in a hollowed-out sourdough bread bowl for a rustic, comforting experience. You can also layer with a swirl of pesto or a sprinkle of chili flakes for an eye-catching and flavor-packed presentation perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover spinach soup in airtight containers in the refrigerator for up to 3 days. This is a great make-ahead comfort food that reheats beautifully, so you can enjoy healthy, homemade warmth anytime during the week.
Freezing
This Healthy Spinach Soup Recipe freezes well. Pour cooled soup into airtight freezer-safe containers, leaving some room for expansion. It will keep in the freezer for up to 3 months, making it perfect for busy days when you crave something wholesome and quick.
Reheating
To reheat, warm the soup gently on the stove over low heat, stirring occasionally to maintain that creamy texture. If it has thickened too much, add a splash of vegetable stock or water to loosen it up. Avoid boiling, so the flavors stay fresh and vibrant.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well and can be a convenient substitute. Make sure to thaw and drain it well to avoid excess water diluting the soup’s flavor and texture.
Is this soup suitable for a vegan diet?
This particular recipe includes butter, cream cheese, and parmesan, which are not vegan. To make it vegan, substitute the dairy with plant-based alternatives like vegan butter, cashew cream, and nutritional yeast or a vegan cheese substitute.
How spicy is the soup with jalapeno?
The jalapeno adds a mild, gentle heat that enhances the flavors without overpowering. You can adjust the amount or remove the seeds to tone down the spice if preferred, or skip it entirely for a milder version.
Can I add other vegetables to this soup?
Absolutely! Vegetables like zucchini, peas, or broccoli could be steamed and blended in for added nutrition and flavor complexity. Just be mindful of cooking times to keep the spinach as the star ingredient.
What’s the best way to blend the soup?
Use a high-speed blender for the smoothest texture, or an immersion blender directly in the pot for quicker cleanup. Just be sure to blend until the soup is completely smooth and creamy for the best mouthfeel.
Final Thoughts
You really can’t go wrong with this Healthy Spinach Soup Recipe if you want a dish that feels indulgent yet good for you. It’s simple to make, packed with wholesome ingredients, and so satisfying with every spoonful. I promise once you try it, you’ll be adding this soup to your regular recipe collection for those cozy nights in. Grab your ingredients and get ready to enjoy some seriously delicious, nourishing comfort food!
Print
Healthy Spinach Soup Recipe
- Prep Time: 70 minutes
- Cook Time: 15 minutes
- Total Time: 85 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
A creamy and nutritious Healthy Spinach Soup made with fresh spinach, garlic, jalapeno for a mild kick, and enriched with cream cheese and parmesan. This comforting soup is easy to prepare, perfect for a light meal or starter, and uses low sodium vegetable stock to keep it heart-friendly.
Ingredients
Vegetables & Aromatics
- 2 pounds Fresh Spinach Leaves
- 1/2 Onion, chopped
- 1 tablespoon Garlic, minced
- 1 Jalapeno, sliced
Dairy & Fats
- 3 tablespoons Butter
- 4 ounces Cream Cheese, at room temperature
- 1/3 cup Freshly grated Parmesan Cheese (plus more for garnish)
Others
- 1.5 tablespoons Flour
- 2.5 to 3 cups Low Sodium Vegetable Stock, warm
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Freshly grated Black Pepper (adjust to taste)
Instructions
- Sauté Vegetables: Melt 1 tablespoon of butter in a pot. Add the chopped onion and minced garlic, sautéing until soft and fragrant. Then add the sliced jalapeno and all the fresh spinach leaves. Cook on low heat until the spinach wilts and reduces to less than half its original volume.
- Blend Spinach Mixture: Allow the cooked spinach mixture to cool slightly. Transfer it to a blender jar along with the cream cheese and 1 cup of warm vegetable stock. Blend until the mixture is completely smooth and creamy.
- Prepare Roux: In the same pot, melt the remaining 2 tablespoons of butter. Add the flour and sauté on low heat for about one minute to cook out the raw flour taste, forming a roux.
- Combine and Season: Gradually pour the pureed spinach mixture into the roux, stirring constantly to create a smooth soup base. Add the remaining warm vegetable stock as needed to achieve desired consistency. Season with salt and freshly ground black pepper. Stir in the grated parmesan cheese until melted and incorporated.
- Serve: Ladle the soup into bowls and garnish with extra parmesan cheese. Serve warm.
Notes
- Adjust the amount of jalapeno based on preferred spice level.
- Use low sodium vegetable stock to control saltiness.
- Ensure the cream cheese is at room temperature for easier blending.
- For a thinner soup, add more vegetable stock during the final step.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
