Spinach and Potato Soup

So as I mentioned earlier I am trying to be more creative with my lunch, and by creative I mostly mean healthy. I can easily eat a slice of bread with hummus for lunch, but it is not always as good to do that, especially when I have been to the gym for example. So I am trying to eat more vegetables during lunch, but I am actually not the biggest fan of salads and also if I eat a big meal for lunch I probably won’t eat a lot of dinner anymore. Anyway long story short: the perfect solution is soup!



Soup contains a lot of vegetables (sometimes you don’t even taste them!), it is quick and easy to make and eat and without really being aware of it you consume loads of vegetables. I also think soup is quite ‘light’ to eat: you don’t feel bloated after, however it does fill me up for quite a while.
I never actually had spinach soup until a few weeks ago when it was served as a starter in a restaurant. As it was absolutely delicious- I had to try and recreate it at home! The soup is super easy and quick to make. You don’t need any complicated ingredients to make this a success. The main two ingredients are potatoes and loads of spinach! The soup is flavored with vegetable stock, nutmeg, black pepper and sea salt, garlic and onion- and that is literally it! All ingredients you will probably already have in your cupboard anyway!


To add a little extra flavor to the soup, I like to serve it with almond flakes. It gives the soup an extra bite and I love the combination. If you like your soup a bit more creamy, add a few spoons of plantbased natural yoghurt. Recipe is below! X


Makes 1 large pan of soup:


  • 1 onion
  • 2 gloves of garlic
  • 500g potatoes (2-3 potatoes depending on size)
  • 500g spinach
  • 1L vegetable stock (I used 2 vegetable stock cubes for this)
  • nutmeg, sea salt and pepper to taste
  • olive oil
  • optional: plant based yoghurt and almond flakes for serving



  • Peel and slice the onion. Heat up some olive oil in a large soup pan and put the garlic in a garlic press, add both of the ingredients to the pan. Cook until golden brown and soft.
  • Peel and slice the potato in small dices, add to the pan. Stir and then add the vegetable stock. Let it simmer on medium heat for 10 minutes. Then add the spinach and cook for another 10 minutes.
  • When the potatoes are soft, blend the mixture with a stick blender into a smooth soup. Season the soup with nutmeg, sea salt and black pepper.
  • Serve with plant based yoghurt and almond flakes.

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