This spinach soup recipe is packed full of flavor, healthy ingredients, and is the perfect meal to warm you up on a chilly day.
I wish I could take credit for this recipe as it is that good. However, it is created by my absolute fave, Yotam Ottolenghi. He continues to publish cookbook after cookbook and the flavors are always out of control. His latest book, Flavor, is a mix of vegetarian and vegan recipes. While that may not necessarily be your thing, I find that you are never really “missing” the meat. This soup has different textures and flavors that elevate it in a great way. It is super healthful and ready in under an hour. Let’s get to making it.
What do you need for your spinach soup recipe?
- 4 cups cilantro
- 1 1/2 cups parsley
- 14 cups baby spinach (sounds like a lot but it isn’t)
- 1/2 cup olive oil
- 1 onion
- 5 garlic cloves crushed
- 2 green chiles (finely chopped)
- 1 tbsp + 1 tsp ground cumin
- 3/4 tsp ground cinnamon
- 1 tbsp ground coriander
- 1 1/2 tsp sugar
- 2 lemons (2 tbsp of lemon juice)
- 4 cups vegetable stock
- 1 pound gold potatoes (cut into chunks)
- 9 oz jar butter beans
- table salt
How do you make it?
While it seems like a lot of ingredients, most of them you have in your kitchen already. So, now, let us make the soup!
- In batches, add the cilantro, spinach, and parsley into a food processor. Pulse it is finely chopped and set aside. If you do not have a food processor, you can do this by hand.
- Put 5 tbsp of the olive oil into a large, heavy-bottomed pot on medium heat. Add the onion and fry until golden brown. Add the garlic, chiles, and all of the spices. Cook for 6 minutes, stirring often.
- Increase the heat to high and add the chopped herbs to the pot along with the remaining 3 tbsp of olive oil. Cook for 10 minutes, stirring occasionally. The spinach will turn a dark green (almost gray). Stir in the lemon juice, sugar, stock, and 3/4 tsp salt. Bring to a rapid simmer then decrease the heat to medium. Add the potatoes and cook gently until they are soft (about 25 minutes). After the 25 minutes, add the beans and cook for 5 minutes.
- Remove the pot from the heat and serve immediately!
Why should you make this spinach soup recipe?
It is such a hearty dish and so incredibly healthful. It is one of those meals that it actually surprised me how good it tastes for how healthy it is. I feel if you didn’t like spinach that this could be the dish to change your mind.
Looking for something similar?
Fish Soup click here
Butternut Squash Bisque click here
Beer Steamed Mussels click here
Spinach Soup
Ingredients
- 4 cups cilantro
- 1 1/2 cups parsley
- 14 cups baby spinach sounds like a lot but it isn't
- 1/2 cup olive oil
- 1 onion
- 5 garlic cloves crushed
- 2 green chiles finely chopped
- 1 tbsp + 1 tsp ground cumin
- 3/4 tsp ground cinnamon
- 1 tbsp ground coriander
- 1 1/2 tsp sugar
- 2 lemons 2 tbsp of lemon juice
- 4 cups vegetable stock
- 1 pound gold potatoes cut into chunks
- 9 oz jar butter beans
- table salt
Instructions
- In batches, add the cilantro, spinach, and parsley into a food processor. Pulse it is finely chopped and set aside. If you do not have a food processor, you can do this by hand.
- Put 5 tbsp of the olive oil into a large, heavy-bottomed pot on medium heat. Add the onion and fry until golden brown. Add the garlic, chiles, and all of the spices. Cook for 6 minutes, stirring often.
- Increase the heat to high and add the chopped herbs to the pot along with the remaining 3 tbsp of olive oil. Cook for 10 minutes, stirring occasionally. The spinach will turn a dark green (almost gray). Stir in the lemon juice, sugar, stock, and 3/4 tsp salt. Bring to a rapid simmer then decrease the heat to medium. Add the potatoes and cook gently until they are soft (about 25 minutes). After the 25 minutes, add the beans and cook for 5 minutes.
- Remove the pot from the heat and serve immediately!
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