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–+ servings
Spinach Soup

Creamy Spinach Soup That Warms the Heart and Soul

This creamy spinach soup offers warmth and comfort, perfect for weeknight dinners. A blend of fresh ingredients makes it nutritious and delicious. Enjoy a bowl of spinach soup today!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Bulgarian
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté veggies
  • 1 medium Onion Provides a sweet flavor foundation
  • 1 stalk Celery Adds freshness
  • 1 medium Carrot Contributes natural sweetness
  • 2 cloves Garlic Enhances overall flavor
  • 2 tablespoons Tomato Paste Infuses depth and umami
For the Greens
  • 10 ounces Frozen Spinach Thaw before using or use fresh
For Texture and Flavor
  • to taste Salt Enhances flavors
  • 1/2 cup Jasmine Rice Thickens the soup
  • 1 cup Tomato Sauce Use plain varieties
  • 4 cups Vegetable Broth Choose unsalted for controlled flavor
For Extra Creaminess
  • 1/2 cup Cream Optional; replace with plant-based cream for vegan

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Thaw the spinach fully before preparing to enhance flavor and texture.
  2. In a large pot, heat olive oil and sauté onion, celery, carrot, and garlic until translucent.
  3. Stir in tomato paste and cook for 1 minute to deepen flavor.
  4. Add the thawed spinach, salt, and rinsed jasmine rice; stir to combine.
  5. Pour in vegetable broth and tomato sauce; bring to a gentle boil.
  6. Reduce heat and let simmer for 20 minutes until rice is tender.
  7. If using cream, stir it in after simmering, then serve in bowls.

Nutrition

Serving: 1bowlCalories: 230kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 500mgPotassium: 560mgFiber: 5gSugar: 4gVitamin A: 4500IUVitamin C: 45mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze for up to 3 months without cream, then reheat and add cream later for the best texture.

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