This nourishing emerald green spinach soup is here to usher in spring

Ellie Krieger

THE WASHINGTON POST – March has me craving green. I’m impatiently waiting for blades of grass to disrupt all the brown, cheering on the early tree buds, and hankering for all the edible spring shoots and leaves to hit the market.

This soup is just the thing to satisfy the need for green this time of year, and it does so in a way that offers comfort on still-cool nights.

It’s a stunning, emerald bowl of goodness, made with fresh spinach leaves simmered in broth until they are wilted but still bright, and then pureed until smooth.

Sauteed onion and potato, cooked in the broth, add flavour and extra body, respectively. And a cup of milk stirred into the puree rounds out the taste with extra creaminess and nutrition, but if you prefer, additional broth works, too.

For a funky twist, some soft, fresh goat cheese is melted in – just enough to add a gentle grassy depth and delightful richness without overpowering the delicate soup.

Garnished with a contrasting white drizzle of yogurt, this soup definitely gets the green light as a warming way to get your vegetables and transition into the coming season.

Fresh baby spinach
Creamy spinach soup with goat cheese. PHOTO: THE WASHINGTON POST


Active: 25 minutes | Total: 35 minutes

Four to six servings

This soup is a stunning, eye-catching emerald bowl of goodness.

It’s made with fresh spinach that gets simmered in broth until wilted but still retains its vibrant hue, and then pureed until smooth.

For a funky twist, some soft, fresh goat cheese is melted in – just enough to add a measure of creaminess and a gentle grassy depth without overpowering the delicate flavours of the soup.

Storage Notes: The soup can be refrigerated for up to three days.


Two tablespoons olive oil

One medium yellow onion, chopped

One small russet potato, peeled and diced

Three cups chicken or vegetable broth

Half teaspoon kosher salt, or more to taste

Quarter teaspoon freshly ground

black pepper

16 cups fresh baby spinach

One cup low-fat milk (one per cent); or more as needed; can substitute to one cup of

additional broth

Three ounces soft goat cheese (chevre)

Two tablespoons plain yogurt


In a medium pot over medium heat, heat the oil until shimmering.

Add the onion and cook, stirring, until softened, about three minutes. Add the potato, broth, salt and pepper and bring to a boil.

Reduce the heat to medium-low, cover and simmer until the potato is tender, about 10 minutes.

Add the spinach, return the soup to a boil and cook until the spinach is completely wilted but still a vibrant green, one to two minutes. Remove from the heat.

Using an immersion blender, blend the soup until smooth. (Alternatively, let the soup cool for 15 minutes, then puree in batches in a stand blender.)

Return the pureed soup to medium heat; add the milk and cook until warm but not boiling. Add the goat cheese to the pot and whisk until melted. In a small bowl, stir the yogurt with just enough water or milk, a teaspoon at a time, until it is the consistency of pancake batter. Ladle the soup into serving bowls and, using a fork, drizzle the yogurt on top as a garnish and serve.


Calories: 180; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 15mg; Sodium: 280mg; Carbohydrates: 18g; Dietary Fibre: 4g; Sugars: 4g; Protein: 9g.