This spanakopita-inspired spinach soup recipe is a silky, flavor-packed puree of fresh spinach, herbs, onions, feta cheese, and garlic. A touch of roasted cauliflower makes it creamy without the need for heavy cream!
This is the Only Spinach Soup Recipe I Make!
This spinach soup recipe was inspired by the classic flavors of spanakopita! I set out to create a healthy and vibrant bowl of soup that captures the essence of that iconic dish.
Packed with nutrient-rich spinach and fresh herbs, fiber-filled cauliflower, and briny feta, this soup recipe provides a wholesome meal that feels indulgent without being heavy. Roasting the cauliflower adds a deep, caramelized flavor to the spinach and feta and helps make the puree creamy without cream. Fresh dill and a splash of lemon lend brightness, while a sprinkle of toasted pine nuts provides a delightful crunch.
Whether you’re looking for a light starter or a satisfying main course, this soup is a nourishing choice that embodies the simplicity and healthfulness of the Mediterranean diet.
Why You’ll Love This Recipe
- Creamy without using heavy cream.
- Mediterranean Diet-friendly.
- The tastiest way to use up that box or bag of spinach in the back of your fridge!
Ingredients for Spinach Soup
This spinach soup recipe is packed with wholesome ingredients and requires just a bit of time for roasting and blending. Here’s what you’ll need:
- Cauliflower: Roasting cauliflower caramelizes its natural sugars, enhancing its sweetness and adding a nutty depth. When blended, it provides a velvety, creamy texture without the need for heavy cream, making it both indulgent and wholesome.
- Extra Virgin Olive Oil: The foundation of Mediterranean cooking, olive oil adds richness and depth to the soup, both with the vegetables and as a final drizzle. I like a Greek extra virgin olive oil in this recipe.
- Kosher salt and freshly ground black pepper are key seasoning elements for the soup.
- Onion and garlic: These aromatic staples form the base of the soup, creating a savory depth that anchors the bright flavors. They evoke the comforting, familiar notes of spanakopita’s savory filling.
- Scallions and dill: These two ingredients are foundational to the traditional flavor profile of spanakopita. Scallions bring a mild oniony sweetness, while dill contributes a bright, herbaceous note that enhances the soup’s Greek character. Together with the spinach and feta, they create the signature fresh and savory essence that defines this dish.
- Vegetable Stock acts as a light yet flavorful vegetarian base for the soup. You can substitute chicken stock, if you like.
- Spinach: Fresh baby spinach brings a vibrant green color and an earthy flavor essential in spanakopita filling. It’s also packed with nutrients, making the soup as healthy as it is delicious.
- Feta Cheese: Crumbled feta provides the tangy richness that is synonymous with spanakopita, tying the soup to its inspiration. It’s both blended into the soup and sprinkled on top.
- Lemon Juice: A splash of lemon juice brightens the entire dish, enhancing the fresh flavors of the herbs and vegetables.
- Pine Nuts: Toasted pine nuts add a crunchy garnish that complements the soup’s creamy texture while echoing the nutty undertones of the roasted cauliflower.
How to Make Spinach Soup
The process of making a velvety spinach soup employs both the oven and simmering on the stovetop. The printable recipe is below, but here’s a quick step-by-step guide for a visual breakdown:
- Roast the cauliflower. Preheat the oven to 400°F. Line a sheet pan with parchment paper. Add 4 cups cauliflower florets, drizzle them with 1 tablespoon extra virgin olive oil, and season with salt and pepper. Roast for 25 minutes, flipping halfway, until golden.
- Prepare the soup base. Warm 3 tablespoons of olive oil in a large soup pot over medium heat. When shimmering, add 1 medium chopped onion and sauté until fragrant, about 4 to 5 minutes. Add 3 minced garlic cloves, 4 chopped scallions, and 1/2 cup chopped fresh dill, and sauté for another 2 to 3 minutes until softened and fragrant.
- Simmer. Add the roasted cauliflower and 4 cups vegetable stock to the pot and bring it to a simmer.
- Toast the pine nuts: Meanwhile, add 4 tablespoons pine nuts to a dry skillet over medium heat, stirring often, until golden and toasted, about 3 minutes. Set aside.
- Blend the soup: Stir 5 cups (1/2 pound) baby spinach into the simmering soup and cook until just wilted, about 1 minute. Add 1/2 cup crumbled feta cheese and 3 tablespoons fresh lemon juice. Puree in batches in a blender or using an immersion blender until smooth. Taste and adjust the seasoning with salt and pepper.
- Garnish and Serve: Divide the soup into serving bowls. Drizzle with olive oil, and sprinkle with remaining feta, toasted pine nuts, and fresh dill.
Tips for the Perfect Spinach Soup
Here are a few key tips to ensure your Spinach Soup turns out perfectly every time:
- Roast the Cauliflower for Maximum Flavor
Roasting the cauliflower gives the soup a nutty depth of flavor that boiling alone can’t achieve. Be sure to flip the florets halfway through roasting to get even caramelization. - Blend in Batches for a Smooth Texture
When blending the soup, work in batches if your blender isn’t large enough to handle the entire pot at once. This ensures a silky, creamy texture without spills. Always be careful when blending hot soup! Be sure to allow steam to escape by removing the center cap of the blender lid and covering it loosely with a kitchen towel to catch any splatters. If you don’t have a countertop blender, you can use an immersion blender it just might not be as smooth. - Garnish with Intention
The garnishes take this soup to the next level, so don’t skip them! The drizzle of olive oil, sprinkle of crumbled feta, toasted pine nuts, and fresh dill all add flavor and texture to each bite.
Spinach Soup Variations
This spinach soup recipe is flexible enough to make a few swaps without impacting the finished result too much. Here are a few ideas to get you started:
- Herbs: While dill is traditional, parsley or even mint can offer a fresh twist.
- Change the Cheese: If feta isn’t your favorite, try substituting goat cheese or ricotta.
- Spice: Add a pinch of Aleppo pepper or red chili flakes as a garnish for a gentle kick of heat,
- Use Frozen Spinach: Like our spinach chickpea stew, you can use frozen spinach for fresh. Simply thaw and drain it well before adding to the soup, just before blending.
- Swap the Greens: Feel free to substitute the spinach with other tender greens like Swiss chard, baby kale, or arugula.
What to Serve with Spinach Soup
Spinach Soup pairs wonderfully with warm, crusty No-Knead Olive Bread for dipping. Serve it as a starter with a fresh Maroulosalata (Greek lettuce salad), or enjoy a light main course with a side of oven-roasted vegetables or with a Tuna Couscous Salad. For a heartier meal, serve this spinach soup recipe alongside grilled chicken breast or Greek-style Roasted Branzino.
Spinach Soup with Feta and Dill
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Ingredients
- 4 cups cauliflower florets
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 medium onion, chopped
- 3 large garlic cloves, minced
- 4 scallions, chopped
- 1/2 cup chopped fresh dill, plus extra for garnish
- 4 cups vegetable stock
- 4 tablespoon raw pine nuts
- 5 cups (1/2 pound) baby spinach
- 3 tablespoons fresh lemon juice
- 1 cup crumbled feta cheese, divided
Instructions
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Roast the cauliflower. Preheat the oven to 400°F. Line a sheet pan with parchment paper. Add cauliflower florets, drizzle with 1 tablespoon extra virgin olive oil, and season with salt and pepper. Roast for 25 minutes, flipping halfway, until golden.
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Prepare the soup base. Warm 3 tablespoons of olive oil in a large soup pot over medium heat. When shimmering, add onion and sauté until fragrant, about 4 to 5 minutes. Add the garlic, scallions, and dill, and sauté for another 2 to 3 minutes until softened and fragrant.
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Simmer. Add the roasted cauliflower and vegetable stock to the pot and bring it to a simmer.
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Toast the pine nuts. Meanwhile, toast the pine nuts in a dry skillet over medium heat, stirring often, until golden, about 3 minutes. Set aside.
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Blend the soup. Stir the spinach into the simmering soup and cook until just wilted, about 1 minute. Add ½ cup feta cheese and the lemon juice. Puree in batches in a blender or using an immersion blender until smooth. Taste and adjust the seasoning with salt and pepper.
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Garnish and serve. Divide the soup into serving bowls. Drizzle with olive oil, sprinkle with remaining feta, toasted pine nuts, and fresh dill.
Notes
Nutrition
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Frequently Asked Questions
I roast cauliflower to create the creaminess without adding heavy cream, but you could skip that step to save time. The soup won’t be quite as robust, but you could stir in Greek yogurt to add some body and tangy flavor notes.
When making spinach soup you want to be aware of two things: don’t overcook the spinach. You just want to wilt it but maintain its vibrant color. Two don’t overcook the garlic, as it can turn bitter. If you’re also roasting cauliflower for this recipe, as I do, you’ll want to just soften it and get some light color or caramelization on it. You don’t want to char it, or you will have a burnt taste in your soup.
If you only have frozen spinach on hand, you can use it in this recipe. One 10-ounce bag or package of frozen spinach should do the trick. I would thaw it and squeeze out at least some of the water before starting.
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