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Creamy Spinach Soup with Roasted Potatoes and Broccoli

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A hearty and nutritious creamy spinach soup blended to silky perfection, served with tender roasted potatoes and broccoli for a wholesome and comforting meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 cups fresh spinach leaves
  • 3 cups vegetable broth
  • 1 medium potato, peeled and diced
  • 1/2 cup heavy cream or coconut cream
  • Salt and pepper, to taste
  • 1 cup small potatoes, quartered
  • 1 cup broccoli florets
  • 1 tablespoon olive oil (for roasting)
  • Optional: pinch of nutmeg

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the quartered potatoes and broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes until golden and tender.
  3. In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and garlic, sautéing until soft and translucent, about 5 minutes.
  4. Add diced potato and vegetable broth. Bring to a boil, then reduce heat and simmer until the potato is tender, about 10–12 minutes.
  5. Add spinach and cook until wilted, about 2–3 minutes.
  6. Remove from heat and blend the soup with an immersion blender or in batches in a blender until smooth.
  7. Stir in heavy cream or coconut cream. Season with salt, pepper, and optional nutmeg. Warm through gently.
  8. Serve hot, topped with roasted potatoes and broccoli.

Notes

  • Use coconut cream for a dairy-free version.
  • Add a squeeze of lemon juice for a fresh finish.
  • Soup can be stored in the fridge for up to 3 days.
  • Top with croutons or shredded cheese for extra texture and flavor.

Nutrition

Find it online: https://tastyera.com/creamy-spinach-soup-with-roasted-potatoes-and-broccoli/