Spinach Soup

This fresh and tasty, vegan spinach soup can be made in just 10 minutes, and served right out of the blender! This is a super easy recipe that will get some healthy greens into your diet. 

Spinach soup is great for a hot day when you don’t want to heat up the house, or for when you want a fast, healthy meal that doesn’t require any cooking.

Packed with vitamins, minerals, and fiber, spinach is one of the healthiest foods in the world. There are numerous health benefits from garlic and lemons, not to mention all the good fat from the avocado and the nuts!

Pecan Gremolata

The pecan gremolata is used as a garnish and adds a punch of flavor to the already tasty soup. Classic gremolata is a mixture of chopped parsley, minced garlic, and lemon zest.

Because I like the paring of pecans with this soup, I added pecans to the classic gremolata.

To make pecan gremolata, mix together 2 tbsp chopped pecans, 2 tbsp fresh chopped parsley, 1 clove minced garlic, and the zest of 1 lemon (save the zested lemon for the soup).

How to make spinach soup

To a blender, add 1 cup of water, 4 cups of baby spinach (120 g), 2 cloves peeled garlic, the juice of 2 lemons, and a pinch of salt. Blend until smooth, scraping down the sides as needed. Add the avocado and blend until smooth.

Artzy Foodie Pro Tip: Raw garlic is spicy. Adjust the amount of spice by using more or less garlic.

Divide into 4 bowls and garnish each with the pecan gremolata.

Serve this creamy spinach soup at room temperature, right out of the blender, or you can refrigerate it and serve it chilled. I might be a little partial, but I think this is the best spinach soup recipe you will find!

If you like this recipe, you might also like:

Tomato Soup with Grilled Cheese and Bacon Croutons

Lobster Bisque

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Print Recipe

5 from 3 votes

Spinach Soup

A fresh and healthy soup that can be made in just 10 minutes!

Prep Time10 minutes mins

Total Time10 minutes mins

4

Ingredients

For the Pecan Gremolata

• 2 tbsp pecans chopped
• 2 tbsp fresh parsley chopped
• 1 clove garlic minced
• zest of 1 lemon

For the Spinach Soup

• 1 cup water
• 4 cups 120g baby spinach washed and dried
• 2 cloves garlic peeled
• 2 lemons juiced
• pinch of salt
• 1 ripe avocado cut in half and pitted

Instructions

For the Pecan Gremolata

• In a small bowl, mix together all pecan gremolata ingredients (save the zested lemon for the soup)

For the Spinach Soup

• In a blender, place the water, spinach, garlic, lemon juice, and salt
• Pack the spinach leaves down and blend until smooth, scraping down the sides as needed
• Add the avocado to the blender and blend until smooth
• Taste and add additional garlic, lemon juice, or salt, if needed
• Divide the soup into 4 bowls and garnish each with the pecan gremolata

Notes

• The more garlic you add, the spicier the soup will be. If you don't want it to be too spicy, use just 1 clove of garlic.

Nutrition

Calories: 149kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 554mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3045IU | Vitamin C: 59.6mg | Calcium: 66mg | Iron: 1.8mg

Course: Soup

Cuisine: American

Keyword(s): Spinach Soup

Recipe Author: Niki Medlin

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