There’s something incredibly comforting about a warm bowl of soup, especially when it’s creamy yet light. This Spinach Potato Soup is a delightful twist on the classic potato soup, offering a healthier alternative without compromising on flavor. It’s the kind of soup that not only warms you up but also makes you feel good about what you’re eating. Featuring spinach and potatoes as the main stars, this recipe is perfect for anyone looking for a nutritious and satisfying meal.
Why You’ll Love This Recipe
Let me tell you, this soup has quickly become one of my go-to meals for several reasons:
- Simple Ingredients: You probably have most of the ingredients in your pantry or fridge already.
- Quick Cooking Time: From start to finish, you’ll have this soup ready in under 30 minutes.
- Healthy & Light: With thoughtful ingredient choices, this soup is lower in calories and fat, making it a great option for a lighter meal.
- Adaptable: Whether you’re vegan, dairy-free, or simply looking to reduce calories, this recipe is easily customizable to fit your needs.
Ingredients
Let’s dive into what you’ll need to make this delicious soup:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 4 medium potatoes, peeled and cubed
- 4 cups fresh spinach, packed
- 1 cup unsweetened almond milk (or any other plant-based milk)
- Salt and pepper to taste
Optional Garnishes:
- A dollop of Greek yogurt or plant-based yogurt
- Freshly chopped parsley or chives
- A sprinkle of grated Parmesan or nutritional yeast
- Homemade croutons
Instructions
Now, let’s get cooking! Follow these simple steps to make your Light Spinach Potato Soup:
Sautéing the Vegetables:
- Heat the Olive Oil: Start by heating the olive oil in a large pot over medium heat.
- Cook the Onion and Garlic: Add the diced onion and sauté until it becomes translucent, about 5 minutes. Then, toss in the minced garlic and cook for another minute, making sure not to burn it.
Cooking the Soup:
- Add the Potatoes and Broth: Add the cubed potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, which should take about 15 minutes.
- Add the Spinach: Once the potatoes are cooked, add the spinach and cook until it’s wilted, which will take just a couple of minutes.
Blending the Soup:
- Blend Until Smooth: Using an immersion blender, blend the soup until it’s smooth and creamy. If you prefer a chunkier texture, you can blend only half the soup or use a regular blender, working in batches.
- Stir in the Almond Milk: Once blended, stir in the almond milk, and season with salt and pepper to taste.
Final Touches:
- Taste and Adjust: Give the soup a taste and adjust the seasoning as needed. If you like a thinner consistency, feel free to add more broth or almond milk until it reaches your desired thickness.
Making it Lighter
This recipe is already pretty light, but there are a few additional swaps you can make to reduce the calories and fat even further:
- Use Low-Fat or Non-Dairy Milk: I opted for unsweetened almond milk, which keeps the soup creamy without adding too many calories. Other good options include oat milk or cashew milk.
- Swap Out Potatoes for Cauliflower: If you’re looking to cut carbs, you can substitute half of the potatoes with cauliflower. This will lighten the soup without sacrificing its creamy texture.
- Skip the Oil: If you’re trying to reduce fat, you can sauté the onions and garlic in a bit of broth instead of oil.
Serving Suggestions
This soup is delicious on its own, but if you’re looking to make a full meal out of it, here are a few ideas:
- Crusty Bread: A slice of warm, crusty bread is perfect for dipping into this creamy soup.
- Side Salad: Pair it with a fresh, crisp salad for a balanced meal. A simple green salad with a light vinaigrette would complement the soup nicely.
- Toppings: Top your soup with a dollop of Greek yogurt or plant-based yogurt for added creaminess. A sprinkle of freshly chopped herbs like parsley or chives adds a burst of freshness, while homemade croutons give it a delightful crunch.
Storage Instructions
One of the great things about this soup is how well it stores, making it perfect for meal prep:
- Refrigerating: Store any leftovers in an airtight container in the fridge for up to 4 days. When you’re ready to eat, simply reheat it on the stove over low heat, stirring occasionally until warmed through.
- Freezing: This soup also freezes well. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. To reheat, thaw the soup in the fridge overnight, then warm it up on the stove.
Nutritional Information
For those keeping an eye on their nutrition, here’s an estimate of the nutritional values per serving:
- Calories: Approximately 150 calories
- Fat: 4g
- Carbohydrates: 25g
- Protein: 3g
- Fiber: 4g
- Sugar: 2g
- Sodium: 250mg
These values are based on using unsweetened almond milk and low-sodium vegetable broth. If you make substitutions or add garnishes, the nutritional content may vary slightly.
Final Thoughts
This Light Spinach Potato Soup is not just a recipe; it’s a comforting hug in a bowl. Whether you’re looking for a quick lunch, a light dinner, or a healthy option to warm you up on a chilly day, this soup has got you covered. The combination of creamy potatoes and vibrant spinach creates a balance of flavors that’s both satisfying and wholesome.
I remember the first time I made this soup, I was in the mood for something comforting but didn’t want the heaviness that often comes with traditional potato soups. The result was this lighter version, which quickly became a favorite. It’s now a staple in my kitchen, especially during the colder months.
FAQs
1. Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach if you don’t have fresh spinach on hand. Just make sure to thaw and drain the spinach well before adding it to the soup. Keep in mind that frozen spinach may add a bit more moisture, so you might need to adjust the liquid in the soup accordingly.
2. What type of potatoes work best for this soup?
I recommend using starchy potatoes like Russets for this soup because they break down well and contribute to a creamier texture. However, you can also use Yukon Gold potatoes, which are slightly waxy but still provide a good balance between creaminess and structure.
3. Can I make this soup in advance?
Absolutely! This soup can be made a day or two in advance. In fact, the flavors might even deepen as it sits. Just store it in an airtight container in the fridge and reheat on the stove over low heat when ready to serve.
4. How can I make this soup vegan?
This soup is already vegan as long as you use plant-based milk like almond or oat milk and skip any non-vegan garnishes such as Parmesan cheese. To add a bit of richness, you can also stir in some nutritional yeast or a splash of coconut milk.
5. Is this soup gluten-free?
Yes, this soup is naturally gluten-free, as long as all your ingredients are certified gluten-free. If you’re adding croutons as a topping, be sure to use gluten-free bread.
6. Can I use a regular blender if I don’t have an immersion blender?
Yes, you can use a regular blender to blend the soup. Just be sure to let the soup cool slightly before transferring it to the blender, and blend in batches if necessary. Hold the lid down with a kitchen towel to prevent hot soup from splattering.
7. How can I make this soup thicker or thinner?
To make the soup thicker, you can reduce the amount of broth or add an extra potato. For a thinner consistency, simply add more broth or plant-based milk until it reaches your preferred thickness.
8. Can I freeze the soup with almond milk in it?
Yes, you can freeze the soup even with almond milk, but be aware that the texture might change slightly upon thawing. The soup may separate a bit, but you can stir it well after reheating to restore its creamy consistency.
9. What can I use instead of almond milk?
If you prefer, you can use other plant-based milks like oat milk, cashew milk, or even coconut milk for a slightly richer flavor. If you’re not avoiding dairy, regular milk or light cream can also be used.
10. What are some good toppings for this soup?
Some delicious toppings include a dollop of Greek yogurt or plant-based yogurt, freshly chopped herbs like parsley or chives, grated Parmesan or nutritional yeast, and homemade croutons. These add extra flavor and texture to the soup.