Creamy Spinach Soup with Roasted Potatoes and Broccoli

This Creamy Spinach Soup with Roasted Potatoes and Broccoli is a comforting and nutritious meal that is perfect for chilly days or light dinners. The blend of velvety spinach, hearty roasted potatoes, and tender broccoli creates a rich and satisfying soup. It’s both nourishing and delicious, offering a creamy texture without being too heavy. Plus, it’s vegetarian-friendly and great for meal prep!.

Why You’ll Love This Recipe

• Healthy and comforting — a blend of spinach and roasted vegetables provides nutrients and flavor

• Rich but light — creamy yet not heavy, with roasted vegetables for extra depth

• Simple and quick — ready in just 40 minutes

• Customizable — you can adjust the recipe to your liking, adding protein or switching up greens

• Great for meal prep — store and reheat leftovers easily

ingredients

(Tip: You can adjust the quantities using the scale if you want to make more servings.)

• Fresh spinach (about 6 cups, packed)

• Yukon Gold or Russet potatoes (2 medium, peeled and diced)

• Broccoli florets (about 2 cups)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 tablespoons olive oil (divided)

• 4 cups vegetable broth

• ½ cup heavy cream or full-fat coconut milk

• Salt and black pepper to taste

• ¼ teaspoon ground nutmeg (optional)

• 1 tablespoon lemon juice (for brightness)

• Fresh herbs (parsley or thyme, optional, for garnish)

directions

1. Roast the Vegetables:

   • Preheat the oven to 400°F (200°C).

   • Toss diced potatoes and broccoli florets in 1 tablespoon of olive oil, salt, and pepper.

   • Spread them evenly on a baking sheet and roast for 25-30 minutes, until golden and tender, stirring halfway through.

2. Cook the Spinach Base:

   • In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.

   • Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3 minutes.

   • Add the vegetable broth and bring it to a simmer.

   • Add the fresh spinach and cook for about 2-3 minutes, until wilted.

3. Blend the Soup:

   • Use an immersion blender directly in the pot to blend the spinach mixture until smooth. Alternatively, you can transfer the mixture in batches to a high-speed blender.

   • Stir in the cream or coconut milk, then season with salt, pepper, and nutmeg (if using).

   • Let the soup simmer for an additional 5 minutes.

4. Add the Roasted Vegetables:

   • Add the roasted potatoes and broccoli into the soup just before serving, and gently stir to combine.

5. Finish and Serve:

   • Add a splash of lemon juice for brightness and adjust seasoning to taste.

   • Garnish with fresh herbs (optional) and serve warm.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Use sweet potatoes instead of regular potatoes for a natural sweetness.

• Add protein — cook some lentils or white beans and stir them into the soup for added nutrition.

• Switch greens — try kale or Swiss chard in place of spinach for a different flavor.

• For a smoother texture — blend all vegetables, including the roasted potatoes and broccoli, into the spinach base.

• Add cheese — stir in some Parmesan cheese for a richer finish.

Storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• To reheat, gently warm on the stovetop, adding extra broth if needed.

• For freezing, omit the cream and roasted vegetables. Freeze the base soup for up to 2 months, and add cream and roasted vegetables after reheating.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw and drain it well before adding it to the soup.

2. Can I make this soup vegan?

Yes, use vegetable broth and substitute heavy cream with coconut milk or any plant-based cream for a vegan option.

3. Can I roast the vegetables ahead of time?

Yes, you can roast the potatoes and broccoli up to 2 days in advance and store them in the fridge.

4. Will the soup thicken as it cools?

Yes, the starch from the potatoes and cream will cause the soup to thicken as it cools. Simply add more broth when reheating.

5. Can I blend all the vegetables into the soup?

Yes, you can blend the roasted potatoes and broccoli along with the spinach for a smooth consistency.

6. Can I use milk instead of cream?

Yes, whole milk will work, but the soup will be less rich. For a creamy texture, half-and-half or evaporated milk is a better alternative.

Conclusion

Creamy Spinach Soup with Roasted Potatoes and Broccoli is the perfect comforting dish that combines the freshness of spinach with the heartiness of roasted vegetables. It’s easy to make, healthy, and ideal for both cozy dinners and meal prep. With vibrant flavors and a smooth, creamy texture, this soup will surely become a go-to for any season!