Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Spinach Soup with Roasted Potatoes and Broccoli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chef Sophia
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

Creamy Spinach Soup with Roasted Potatoes and Broccoli is a comforting and nutritious soup that combines the richness of spinach with hearty roasted potatoes and broccoli. This quick and easy recipe is packed with flavor, offering a creamy texture without being heavy. It’s the perfect meal for chilly days or light dinners and is ideal for meal prepping. Whether served as a main or a side dish, this vibrant soup is sure to become a family favorite.

Ingredients

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)

Instructions

  1. Roast the Vegetables:
  2. Preheat the oven to 400°F (200°C).
  3. Toss the diced potatoes and broccoli florets with 1 tablespoon of olive oil, salt, and pepper.
  4. Spread them evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
  5. Cook the Spinach Base:
  6. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
  7. Add the chopped onion and minced garlic, cooking for about 3 minutes until the onion is translucent and fragrant.
  8. Add the vegetable broth and bring to a simmer.
  9. Stir in the fresh spinach and cook for 2-3 minutes until wilted.
  10. Blend the Soup:
  11. Use an immersion blender directly in the pot to blend the spinach mixture until smooth. Alternatively, transfer the mixture in batches to a high-speed blender.
  12. Stir in the cream or coconut milk, and season with salt, pepper, and nutmeg (if using).
  13. Let the soup simmer for an additional 5 minutes.
  14. Add the Roasted Vegetables:
  15. Add the roasted potatoes and broccoli into the soup just before serving. Gently stir to combine.
  16. Finish and Serve:
  17. Add a splash of lemon juice for brightness and adjust seasoning to taste.
  18. Garnish with fresh herbs (optional) and serve warm

Notes

  • Sweet Potato Substitute: You can swap regular potatoes for sweet potatoes for a natural sweetness.
  • Add Protein: For extra protein, cook some lentils or white beans and stir them into the soup.
  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Mixing
  • Cuisine: Indian

Find it online: https://sophiasdishes.com/creamy-spinach-soup-with-roasted-potatoes-and-broccoli/