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Spinach Soup

Prep Time 10 mins
Cook Time 20 mins


  • 2 tbsp extra virgin olive oil
  • 1 yellow onion chopped
  • 1 bunch green onions chopped
  • 4 c low sodium broth chick or vegetable
  • 1 russet potato peeled and chopped into ½ inch cubes
  • 1 pound fresh spinach leaves with thick stems trimmed
  • ½ c evaporated milk coconut milk or heavy cream work well too
  • Sea salt and freshly ground pepper to taste


  • In a large soup pot, heat olive oil over medium-high heat. Add green and yellow onions and cook until translucent (about 5 minutes). Stir in garlic first, then add potatoes and spinach.
  • Cook until spinach wilts.
  • Add broth.
  • Cook for 15 minutes or until the potatoes are tender. Season with salt and pepper to taste.
  • Pour soup into a blender or food processor, and blend until smooth.
  • Add milk and mix until creamy.
  • Return to pot, and heat through.


Serve warm