How many people can say that they loved spinach as a child? Anyone? Anyone?
That’s what I figured, but you know who did? My sister and I and we have our grandma to thank for that. She lived with us when we were growing up and she would do a lot of the cooking, which included her famous spinach soup. I remember sitting at the dining room table happily eating my soup trying to crane my neck to see the cartoons on tv. She’d give me a handful of oyster crackers, but I’d always sneak a few more when she wasn’t looking and for some terrible reason dip them straight into the butter before swallowing the evidence.
So you can imagine my devastation as an adult when I asked her about it and she didn’t even remember ever making it! To be fair, she’s 97 years old, but I mean this soup was like her signature dish! So who came to the rescue? My wonderful mother. She made her own recipe and while I’m sure it’s not an exact match for the soup my grandma made, it still hit the spot and took me on a stroll down memory lane.
So, in an effort to be as iconic as my ladle-wielding mother and grandma, I have made a spinach soup recipe of my own. I knew I couldn’t compete with them head on, so I definitely had to switch it up a bit.
Before we get into this, I’d like to take a moment to point out that this soup is jam-packed with nutrients. You’re getting high doses of protein, iron, fiber, calcium, magnesium, potassium, folic acid, and Vitamins A, B6, C, and K. So you can enjoy this and feel good about it!
Easy Spinach and Kale Soup Recipe
- 1 10oz container of Spinach
- 1 5oz container of Kale
- 2 32oz boxes of Vegetable Broth
- 6 medium-sized Mushrooms
- 1 stalk of Celery
- 2 medium-sized Carrots
- 1/4 of a medium Yellow Onion
- 1 15oz can of Cannellini Beans
- 1 cup unsweetened Almond Milk (or any non-dairy milk)
- Salt and Pepper to taste
1.) Chop the carrots, celery, onion, and mushrooms into small pieces. Sautee them in the bottom of your soup pot with a little bit of vegetable broth over medium/low heat. Add a little salt and pepper just to get it going. (Everything is going to be whirred up, so don’t worry about trying to make everything the same exact same size. As long as they’ll cook fairly even you’re golden.)
2.) Add the can of beans, including the liquid. Stir everything together and allow for the flavors to meld.
3.) At this point you’re going to start adding your kale and spinach in increments. Put about half of your greens and broth in the pot, cover it, and let the greens wilt. After about five minutes repeat this with the other half. Once everything is wilted and fully incorporated, test out your pieces of carrot to make sure they’re soft. If they’re not ready, let the soup simmer until they are.
4.) At this point, turn off the heat and let the soup cool slightly. Then take an immersion blender and blend the soup until it’s completely smooth.
5.) Stir in the almond milk. Taste to see if you want more salt or pepper. Personally, I thought it was perfect as is.
6.) If you’re not aware of this, soup generally tastes better as leftovers. For this reason, I like to store my soup in the refrigerator overnight and serve it the next day. Simply reheat the soup and add any garnishes or sides you like.
7.) The final product should be a deep green savory delight. Enjoy!