Superfood Soup


by: chefjoanna

Spinach is a supreme superfood. It has a high level of antioxidants and other nutrients that help fight various cancers, and many other diseases. The trick is not to overcook or do to much to the spinach to retain the great benefits of this superfood. I decided to make a really green soup to ring in St. Patrick's month. It's a simple soup prepared with a few ingredients, and frozen spinach. It becomes creamy with the addition of potato, and yet requires no cream. With a few toasted pine nuts and a drizzle of olive oil, you will be enjoying this superfood in all its glory!


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serves: 4-6

2 teaspoons vegetable oil

1/2 small onion, chop

2 small garlic cloves, sliced

1 small Russet potato, chop

2 cups low sodium vegetable stock

1 lb (16 oz) frozen spinach

1 cup water

1/8 teaspoon fresh black pepper

1/8 or less fresh nutmeg (optional)

1/4 teaspoon salt (optional)

drizzle of extra virgin olive oil (optional)

3-4 tablespoons pine nuts, toasted (optional)

chopped parsley (optional)

Nutrition Facts
Superfood Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 218

  • Total Fat: 8.5 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 721.7 mg
  • Total Carbs: 29.9 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 7 g
  • Protein: 8.9 g

how is this calculated?

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1.  In a medium pot, saute the garlic and onion in 2 teaspoons vegetable oil for 2-3 minutes. Then, add the potato and sauté another 2 minutes.

2.  Add 2 cups vegetable stock, bring to a boil, then cover and simmer for 10-15 minutes, or until the potato is soft.

3.  Stir in the frozen spinach and warm soup to a simmer. Then, add 1 cup water and blend soup in a blender or with an immersion blender . Return the pot to the stove and heat thoroughly. Add salt, pepper, and nutmeg.

4.  Serve with toasted pine nuts, fresh chopped parsley, and a drizzle of olive oil. Accompany with a side of toasted bread if desired, or homemade croutons.

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that looks really yummy