- 1 onion (about 150g), finely chopped
- 1 potato (about 250g), peeled and chopped into chunks
- 2 garlic cloves, minced
- 260g fresh spinach leaves
- 700ml boiling hot water
- 1 tbsp olive oil
- 1 tbsp bouillon powder (vegetable stock)
- 3/4 tsp salt
- Pinch of black pepper
When I was a kid I used to hate spinach soup because of how it looked – the thick, muddy green almost makes it look like the slime from Slimer, one of the main characters in Ghostbusters.
However, once I moved past the look I realised it didn’t actually taste as bad as I thought it would. I got hooked on Popeye the Sailor, and spinach suddenly became my best friend. I asked for it almost every day. Yes, I was a simple kid. 😅
As an adult, I don’t have a TV and haven’t had one for the past 10 years so the influence of Popeye has gone, but as a vegetarian, spinach still remains one of my favourite ingredients.
Spinach is also a superfood!
- It’s packed with nutrients – including protein, iron, vitamins, and minerals
- It’s good for your skin, hair, and bone health
- It increases energy levels
- It’s very low in calories, which makes it perfect for weight management
- It’s cheap to buy
- You can find it in virtually any supermarket around the world
Today I’m going to share with you my favourite spinach soup recipe.
This is a super simple recipe – all you need is onion, potato, garlic, and spinach. All these ingredients you can buy pretty easily around the world.
Heat the oil in a large saucepan, add the minced garlic and fry until golden. Add the onion to pan and cook on medium heat for 7-10 minutes, until the onion is golden and slightly caramelised.
Add the fresh spinach leaves and stir until wilted.
Meanwhile, mix one tablespoon of bouillon powder with 700ml boiling hot water.
Now add the bouillon stock mix and chopped potato to the pan. Cook on a high heat until the soup begins to boil.
Cover the saucepan with a lid and turn the heat down to medium-low. Simmer the soup for 15-20 minutes until the potato is tender, stirring occasionally.
Season the soup with salt and pepper and cook for another couple of minutes, stir well.
Turn off the heat, blend the soup with a hand blender and serve.
When I serve my spinach soup I also top it with a teaspoon of vegan yoghurt, croutons, and freshly grounded black pepper so it looks prettier. This is optional, especially if you’re gluten intolerant as the soup itself is 100% gluten-free.
This vegan spinach soup is tasty and comforting. It’s rich in nutrients that boost your immune system and get your energy back after a long day of work or a gym session! You can find plenty more delicious soup ideas here.
Let me know if you try out this recipe. You can leave a comment below, or take a picture and tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!
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Difficulty: Easy
Serves: 2
Prep.: 5 mins | Cook: 25 mins
Ingredients:
Instructions:
- Heat the oil in a large saucepan, add the minced garlic and fry until golden.
- Add the onion to pan and cook on medium heat for 7-10 minutes, until the onion is golden and slightly caramelised.
- Add the fresh spinach leaves and stir until wilted.
- Meanwhile, mix one tablespoon bouillon powder with 700ml boiling hot water.
- Add the bouillon stock mix and chopped potato to the pan. Cook on a high heat until the soup begins to boil.
- Cover the saucepan with a lid and turn the heat down to medium-low. Simmer the soup for 15-20 minutes until the potato is tender, stirring occasionally.
- Season the soup with salt and pepper and cook for another couple of minutes, stir well.
- Blend the soup with a hand blender and serve.
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