Simple Spud Spinach Soup

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Introduction: Simple Spud Spinach Soup

A family recipe made better over time. It's simple and yummy. Serve with homemade bread or additional add-ins and it's a meal even the kids will love. Let's make green soup.

Supplies

Servings: 4-5

2 potatoes (any combo of russet or sweet)
2 celery
3 carrots
½ medium yellow onion
1 bag (6-8oz) spinach
2 cloves garlic

2 tablespoon avocado oil (or your choice of oil)
2 tablespoon coconut cream
2 cups chicken broth

1 teaspoon salt
¼ teaspoon pepper
½ teaspoon tumeric

(optional add-ins) plain shredded chicken, greek yogurt, crackers

Step 1: Gather Ingredients; Chop Vegetables

Gather your ingredients. Measure out the seasoning.

Peel the potatoes and carrots. Chop the potatoes (1 inch pieces), carrots, celery. Mince the garlic. Dice the onion.

Note: sweet potatoes will cook faster than other varieties, so cut them larger than any other potato if you're doing a combo. I recommend the combo as it makes the soup sweeter.

Step 2: Cook the Vegetables

In a large pot over medium-high heat, sauté the carrots, celery, and onion in the oil for 5 minutes. After, add the garlic and continue for 30 seconds or less being careful not to burn the garlic.

Add the broth, seasoning, and potatoes. Cover and bring to a boil. Once boiling, turn the heat to low and simmer - stirring occasionally - for 10 minutes or until the potatoes are cooked.

Add the coconut cream.

Step 3: Wilt the Spinach; Blend

Add the spinach to the top and do not stir in. Cover for 2 minutes.

Remove from heat. Uncover and blend using an immersion blender until the soup is smooth. Add more broth as needed to adjust thickness of soup. I added about an extra cup.


Note
: depending on your pot size you may need to add broth or blend in a different pot so the immersion blender is completely covered. Otherwise, your counters might get a taste of your soup before you do.

Step 4: Allow to Cool; Serve With Add-ins

Serve. Best with warm homemade bread. Additional add-ins include shredded chicken, greek yogurt, sour cream, or crackers. Sometimes I even add some hot sauce for an extra kick - but I eat that on everything.

Enjoy our family recipe!

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    5 Comments

    0
    scifiguy451
    scifiguy451

    9 months ago

    You say "allow to cool" but this is served hot/warm, right? It's not a cold soup like Vichyssoise.

    0
    Penolopy Bulnick
    Penolopy Bulnick

    9 months ago

    I love how green this soup came out :)

    0
    MrsHopkins
    MrsHopkins

    9 months ago on Introduction

    This looks delicious! About how many servings does this make?

    0
    coreycampfire
    coreycampfire

    Best Answer 9 months ago

    It makes about 4-5 servings. With 2 adults and 3 kids under 10, we had some leftover :)

    0
    dkistner
    dkistner

    9 months ago on Step 4

    Hmm...I'm wondering if maybe this is the answer to my "I don't much like Chaya" problem. I grew Chaya ("the spinach tree," Cnidoscolus acontifolius) this year, and it's a wonderful plant, very nutritious, and tastes good but, unlike spinach, it remains fibrous after cooking and I can't seem to get past that. I'll have to try it in this soup instead of spinach and see if it's better when it's blended in well with the other ingredients.