Spinach Soup Recipe

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor to the base of the soup.

Onion: Adds sweetness and depth to the soup when sautéed.

Garlic: Provides a fragrant and savory note to the soup.

Spinach: The star ingredient, giving the soup its vibrant color and nutritional benefits.

Vegetable broth: Forms the liquid base of the soup, enhancing the overall flavor.

Milk: Adds creaminess and a smooth texture to the soup.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a hint of spice and balances the flavors.

When sautéing the onion and garlic, ensure they are cooked until translucent but not browned. This will help maintain a delicate flavor profile for the spinach soup. Additionally, when blending the soup, do it in batches if necessary to avoid overfilling the blender, which can cause hot liquid to splatter. For an extra creamy texture, you can strain the blended soup through a fine mesh sieve before returning it to the pot.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with butter: Butter adds a rich flavor and can be used for sautéing.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and add a different texture.

• garlic - Substitute with garlic powder: Garlic powder offers a concentrated garlic flavor.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor.

• fresh spinach - Substitute with kale: Kale has a similar texture and nutritional profile.

• fresh spinach - Substitute with Swiss chard: Swiss chard offers a similar leafy green texture and taste.

• vegetable broth - Substitute with chicken broth: Chicken broth provides a similar savory base, though not vegetarian.

• vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative with a mild flavor.

• milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a hint of sweetness.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness.

• Allow the spinach soup to cool to room temperature before storing. This helps prevent condensation, which can dilute the soup and affect its flavor.
• Transfer the cooled soup to airtight containers. For best results, use containers that are specifically designed for freezing, as they will help prevent freezer burn.
• If you plan to consume the soup within a few days, store it in the refrigerator. It will keep well for up to 3-4 days.
• For longer storage, place the airtight containers in the freezer. The spinach soup can be frozen for up to 3 months without losing its quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This slow thawing process helps maintain the soup's texture and flavor.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the milk to curdle.
• If the soup appears too thick after reheating, add a splash of vegetable broth or milk to reach the desired consistency.
• Taste and adjust the seasoning with salt and pepper before serving, as freezing can sometimes dull the flavors.

• For stovetop reheating, pour the spinach soup into a pot and heat over medium-low heat. Stir occasionally to ensure even warming. This method helps maintain the soup's creamy texture and flavor.
• If using a microwave, transfer the spinach soup to a microwave-safe bowl. Cover it with a microwave-safe lid or plate to prevent splatters. Heat on medium power in 1-minute intervals, stirring in between, until the soup is heated through.
• To reheat in an oven, preheat the oven to 350°F (175°C). Pour the spinach soup into an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot. This method is ideal if you want to reheat a large batch.
• For a quick reheat, use a double boiler. Place the spinach soup in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the soup is warmed through. This gentle method helps prevent the soup from scorching.
• If you have a slow cooker, transfer the spinach soup to the slow cooker and set it on low. Allow it to heat for 1-2 hours, stirring occasionally. This is a great option if you want to keep the soup warm for an extended period.

• Pot: Used to heat the olive oil, sauté the onions and garlic, cook the spinach, and simmer the soup.

• Wooden spoon: Ideal for stirring the onions, garlic, and spinach while they cook.

• Blender: Necessary for blending the soup until smooth after it has simmered.

• Measuring cups: Used to measure the vegetable broth and milk accurately.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Ladle: Useful for transferring the soup to the blender and serving it once finished.

• Measuring spoons: Used to measure the olive oil and seasonings accurately.

• Stove: Required to heat the pot and cook the ingredients.

• Soup bowls: For serving the finished spinach soup.

Prep ingredients in advance: Chop the onion and garlic ahead of time and store them in the fridge.

Use pre-washed spinach: Save time by using pre-washed and bagged spinach.

Utilize a hand blender: Blend the soup directly in the pot with a hand blender to avoid extra dishes.

Simmer with a lid: Cover the pot while simmering to speed up the cooking process.

Measure liquids beforehand: Have your vegetable broth and milk measured and ready to pour.