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Spinach Soup

User Rating 4.5 Star Rating (15 Reviews)


Spinach soup
Ewan Munro/Wikimedia Commons
This fresh-tasting spinach soup is wonderfully nutritious. Its bright green color is a result of adding half the fresh spinach just before blending. Enjoy this delicious soup with crusty whole grain bread. Keep it vegetarian by substituting vegetable broth for the chicken broth.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes


  • 2 tsp olive oil
  • 2 cloves garlic
  • 1/2 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 medium white potato, peeled and cubed
  • 2 cups fat-free, low-sodium chicken or vegetable broth
  • 2 cups fat-free milk
  • 1 six ounce bag baby spinach
  • Freshly ground black pepper


Heat oil in large saucepan or Dutch oven. Sauté garlic, onion, celery and potato for 5 minutes.

Add chicken broth and fat-free milk. Bring to a boil, cover and simmer for 10 minutes.

Stir in half the spinach, cover and simmer for 10 more minutes.

Cool slightly, then transfer soup to a blender, working in two batches if necessary.

Add remaining spinach and blend (if working in two batches, use half the remaining spinach with each batch). Blend until smooth.

Serves 4

Per Serving: Calories 113, Calories from Fat 23, Total Fat 2.5g (sat 0.4g), Cholesterol 2mg, Sodium 143mg, Carbohydrate 15.6, Protein 6.8g

User Reviews

Reviews for this section have been closed.

 4 out of 5
Made (minus the potatoes) and it was delicious..., Member nnop

I quickly knocked this up to go along side a juice diet I am on and I am really surprised how good it was. I am sure with the potatoes it would of added a little more texture but I will definitely add this to my soup repertoire...

7 out of 7 people found this helpful.

See all 15 reviews

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