Creamy Spinach Soup Recipe

Creamy Spinach Soup Recipe

A great way to deliver vegetables to your children is to purée something green into a delicious, creamy soup. This one is light and thin. If you would like it thicker, add another potato, and increase the salt to taste.

Serves 4-5


Nutrition Index for Creamy Spinach Soup Recipe


1 8-ounce organic russet potato, peeled and cut into 1-inch cubes
1 quart all-natural vegetable broth
1 6-ounce package organic baby spinach leaves
1/2 teaspoon salt, to taste
1/2 cup organic cream, half and half, or milk


1. Place potato and 1 1/2 cups of the broth in a medium-large saucepan. Bring to a boil, lower heat to simmer, cover, and cook until potato pieces are tender (about 8 minutes). Add spinach and salt, stir, cover again, and cook until spinach is wilted but still bright green, about 3 minutes longer. (Safety notes: Your child can put everything into the saucepan, but only an adult should stir the hot soup. Also, let it cool down to room temperature before pureeing.)
2. Transfer cooked mixture to a blender and purée until smooth. Add additional broth to help this along. (Safety note: Your child can push the buttons on the blender, but an adult should perform all other blender-related tasks. Make absolutely certain the soup is not too hot when you purée it!)
3. Return mixture to pan, add remaining broth, and reheat. When hot, remove from heat and stir in cream or milk. Taste to adjust salt, and serve (an adult job.)

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