Fresh and Easy Spinach Soup

This is a soup I make with fresh, organic baby spinach.  I usually buy organic spinach in the large rectangular tubs, and for this soup it's perfectly okay if the spinach is just a little beyond its' prime as long as it still smells good and hasn't started to "turn". :0(

I don't use a recipe, just a method. Heat a bit of olive oil in a large saute pan, add a small finely chopped onion and a peeled, smashed garlic clove to the pan and allow to slowly turn golden. Rinse about 4 to 5 large handfuls of  baby spinach leaves, shake off excess moisture. Push the golden onion and garlic to one side of the pan, add a little more olive oil to the pan if necessary, turn heat up to medium-high, add the spinach,some sea salt and freshly ground pepper. Quickly saute the spinach, mixing with the onion/garlic, turning frequently with tongs until the spinach is just tender and wilted --- this only takes a minute or two.

Place the hot spinach into the bowl of a food processor fitted with a metal blade, pulse until finely minced, while machine is running add a lump or two of butter and pour in some chicken broth (homemade or canned), process until smooth. I allow machine to run continuously for a couple of minutes. Add a bit of half & half or heavy cream as desired (it mellows out the flavor so the spinach isn't so strong tasting.)  Taste and add more salt, pepper, butter or cream if desired.

I usually serve the soup right away, but you can heat it gently on the stove top if it is not hot enough.

I like to serve a little "something" alongside soup ~ this time I baked some little puff pastry cut-outs. I always save any leftover scraps from frozen puff pastry, store them in the freezer in an airtight bag. When ready to use, remove from the freezer allow to thaw just slightly.  Cut them out however you like,  then bake them off.

You can cut them with a knife or small cutters...

I used mini-cutters in Autumn shapes this time. Place them on a parchment paper-lined baking sheet. Dock (prick) them with a wooden pick. You can brush with egg wash and sprinkle with grated Parmesan cheese, Cayenne pepper, or herbs if you like, then bake off in a hot oven until puffed and golden.

Yummy ~ and they add a nice textural interest with most any simple soup.

I hope you enjoy!

Please go by and visit Michael on her blog "Designs by Gollum" to see what's cooking this week on Foodie Friday!

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  1. Those colors are spectacular ..And how about those mini cutters:)Yum and adorable.

  2. What a beautiful looking soup. And so easy to make! I'll be able to make this when I want a quick dinner.
    I love the little cut out puffed pastry. Your images are spectacular!
    What a joy to visit!

  3. I have that exact same set of cutters. I just love them, too!

    The soup looks amazing and love the little puff pastry croutons to go with!

  4. Oh this recipe would be so welcome on my table. I love your pot! I'm so jealous of it! It's just gorgeous. And the colour of that soup is fantastic too; how healthy.

  5. I couldn't wait to see what was going in these adorable bowls and you didn't disappoint. The color is so fantastic and it makes the bowls even more spectacular. I can't get over the orange flowers. So beautiful and I am sure so delicious.

  6. that is a gorgeous color soup! you are just so creative with food.

  7. What gorgeous green color! I love that little flower face peeking up on top...and those puff pastry cut outs! Your food is Art~ *sigh*

    Thanks so much for your generous comment :-)

  8. Mary, the colour of your soup is so vivid. I'm guessing the flavour is just as vibrant.

    I love the tip on saving leftover puff pastry scraps. What a great idea.


  9. Spectacular Mary!The soup looks wonderful!
    I also have those same little cutters!
    I have never thought of saving the scraps of puff pastry and putting them back into the freezer...what a brilliant idea! Thank you!

  10. I think your watercolor picture is just gorgeous... as is the color of that soup! Lovely recipe and the puff pastry cookies make it just elegant too!

  11. I remember those beautiful white pumpkin bowls! Your soup looks beautiful in them, Mari.

  12. Thanks so much for taking the time to comment, friends.

    You make my day! xo

  13. Looks delicious, and I love the little pretty. I adore that big pumpkin bowl too.

  14. The soup is such a beautiful color!

  15. I love your blog and would like to give you the Lovely Blog award. Please contact me or pull the award from my site. Love the recipes.

  16. Mari,
    I love how the light is falling in that second pic. Soup looks wonderful and vibrant!

  17. Just found your blog through links. If you ever need new recipes or would like to be featured than please come visit us and become a follower than email us a recipe, find or a picture of your kitchen.. we would love to feature you

  18. What a tasty looking soup. The little puff pieces are a great idea. I am thinking of Thanksgiving, next weekend here in Canada. Mmmm. Good.

  19. The soup looks delicious and beautiful. Love the tureen.


  20. The puff pastry cut-outs are a fantastic idea and we’re especially keen on the leaf-shaped one. We've put together a blog post with our top healthy autumn dishes ( and, whilst not the healthiest thing in the world, adding a little side of puff pastry seasonal shapes would set them off really well! My favourite isthe parsnip and apple soup. It's unusual but delicious. If you try one of our recipes, or have any feedback or comments to make, let us know!


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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