Spinach and Potato Soup

Do you have a challenge feeding greens to your kids like I do ? If your answer is yes then this spinach and potato soup is for you !
A delicious creamy soup that my 7 year old absolutely loves

(Serves 3-4)


  • Fresh spinach (chopped finely) – 200 grams
  • Potato (diced) – 2 medium or 1 large
  • Garlic (minced ) – 3-4 cloves
  • Onion (chopped) – one medium
  • Vegetable stock – at least 100 grams or more as per taste
  • Plant milk ( I used soy) – 50 grams or more as per taste
  • Salt – one to two teaspoons or as per taste
  • Pepper – half teaspoon or as per taste
  • Nutmeg – 1/4 teaspoon
  • Vegetable oil – one teaspoon


  • Knife
  • Chopping board
  • Collander for washing vegetables
  • Deep pan or wok
  • Strainer if using.
  • Ladle for stirring
  • Immersion blender / food processor / Mixie
  • Serveware as needed


1. Prepare all your vegetables for the soup. Wash and chop spinach finely. Chop onions, dice potatoes and mince the garlic.

2. To begin cooking the soup, heat oil in a deep pan or wok. Saute garlic in this hot oil till lightly browned. Now add chopped onions and cook them till soft.

3. Add in the diced potatoes, stock and the seasoning – salt, pepper and nutmeg. Cook this on medium heat till potatoes soften.

4. Now add in the chopped spinach and cook the soup mixture till the spinach is done and the potatoes are well cooked. Remember to not overcook the spinach to a dark and dull green colour.

5. Use an immersion blender now and puree the mixture till everything is well blended. This soup does not need straining as everything blends to a smooth velvety puree.

6. Return the soup to low heat and let it reach a boil. Add in the plant milk. Your soup should now have a beautiful fresh green colour. Turn off the heat after adding the plant milk.

7. Thin the soup with water or stock to adjust the consistency. Recheck and adjust seasoning. Add garnish if using. 

8. Serve hot!


1. Be careful to not overcook the spinach. This can give a sickly green color to the soup.

2. Make vegetable stock by boiling vegetable trimmings and peels in water. Strain and store this stock in the freezer. Use it for all your soups and gravies.

3. Typically boiling plant milk can lead to splitting. Add it as the last ingredient. Vary the quantity to adjust color as well as taste.