In this soup with spinach recipe, we’ve shared a method which produces a silky smooth texture, by transferring your ingredients to a blender during the cooking process. However, you don’t have to do this. If you’d prefer your spinach soup to have more texture, then you can simply serve it straight from the stove instead of blending all of the ingredients together. You’ll just need to make sure you add the remainder of the spinach, once the first half has wilted, to the pan instead of the blender. We’ve kept the seasoning fairly straightforward with the suggestion of salt, black pepper, lemon zest, and garlic cloves. But some chefs will introduce more spice to the soup, with ingredients like paprika, ground cumin, nutmeg, or even red pepper flakes for a real kick. You can completely customize the flavor profile to your liking as needed and vary the different spices and seasoning used depending on the time of year, if you want to introduce seasonal flavors.
If you’d prefer to make this soup entirely plant-based, you can substitute the milk for a plant-based alternative like oat milk or almond milk, and omit the heavy cream at the end.
For any leftover spinach that’s in your kitchen after making this dish, you can easily freeze it to keep fresh for future cooking. Spinach can be frozen in a variety of ways, and then used in dishes including everything from spinach smoothies to spinach ricotta balls. And for more soup-based inspiration, have a read of our guide to the top 15 best broth soup recipes to keep you warm throughout the winter.
How to serve it
This spinach soup recipe is best enjoyed warm from the stove, next to a plate of fresh, crusty, bread for dipping. If you want to add even more flavor to the dish you could, however, serve this soup with a loaf of garlic bread. We’ve suggested swirling in a helping of heavy cream, but you could alternatively crumble feta on top of the soup to serve, for added creaminess and indulgence.
Storage
Spinach soup can be kept in an airtight container in the fridge for up to three days and you can reheat it on the stove at a later date. Due to the dairy in the soup, it’s advisable not to use it past the first three days, as it may start to spoil. Spinach soup can also be frozen, and it will keep for a few months in the freezer. Make sure you let it cool completely before transferring to the freezer and leave a small space in the container or bag to allow room for the soup to expand once it’s frozen.