What more do you need to know? It’s a velvety, lightly lemony spinach soup. A nearly-effortless soup. A 15-minutes-to-the-table soup. A vegan soup. A painless way to drink your veggies. And a green, green, green, green soup.
Spinach is good for your health, sure, but it’s also good for making your soup emerald green. You can sneak in other greens–my radish tops are in that soup too, do you see them?–but if you go spinach-free I can’t guarantee the dramatic color. (It’s not well captured in my photos. Trust me.)
The nice thing about a soup like this is that it is aggressively healthy without seeming so. You start by sweetening up an onion in your pot, then wilting in a big pile of greens with some flavorful broth. If you cook the greens until completely tender before pureeing them, they will give the soup body and a creamy texture without a drop of cream. A swirl of olive oil atop the soup is a decadent but purely optional finale.
Green Spinach Soup: Chop a sweet or yellow onion and saute it in olive oil over high heat with a few pinches of salt until sweet and golden. Add a bunch of washed spinach, stems and all, and any other greens you like (this soup was a big bunch of spinach and a small bunch of radish greens), along with a few more pinches of salt. Stir for a minute to wilt the greens, then add a quart of flavorful vegetable broth. Bring to a boil, then simmer for a few minutes until the greens are completely tender. Puree soup with an immersion blender. Add salt and lemon juice to taste (I used one small lemon). Garnish with olive oil if desired.
More of My Favorite Easy Soups:
Red Lentil Corn Chowder
15-Minute Pasta e Fagioli
White Bean and Spinach Soup
Emmy Cooks 
Yum. A chunk of bread to dip into the luscious green and I’m in heaven!
Comfort in a bowl! Would be an excellent soup for when you feel as if you’ve overindulged.
That would be my choice if I was feeling like a cold was coming on.
YUMMY – do you think this would work as well with Kale/Swiss Chard. Farm box left me with a load to go through.
Hooray for spinach! This looks so simple and soothing and beautifully full of veg. :)
We do a lot of sautéing greens but I always forget to think about making soup out of them. Great reminder! This sounds like the perfect thing for a chilly weeknight. Thank you! I love the colour of the soup against the red wood background, btw.
Adore this soup! Do the radish greens add a spicy punch or are they neutral?
I find that radish greens mellow quite a lot when cooked. I often make “radish top soup” all by itself. :)
Good to know, not that I don’t love the bite that comes from radishes, but my kids might not. :)
Oh that sounds DIVINE!
Puréed in a soup, I would be skeptical that any child would be able to distinguish radish or beet greens in a soup . . . When I was a kid, my parents lied to me all the time about food!
I love spinach and this looks so good. I must try :) thanks :)
I’m hoping for some soup weather soon–this would be a great start!
This looks wonderful. I am a big fan of super green soups–broccoli with arugula is my all-time favorite.
Absolutely beautiful, Emmy!
YUM!!! I know I just complicated this beautifully simple recipe, but I added some garlic and roasted red pepper before blending. Incredible!! =) Thanks for sharing!