Pureed Vegetable Spinach Soup
Submitted by series
Silky blended soup packed with potatoes, zucchini, and spinach in a light vegetarian broth that’s low-calorie, dairy-free, and deeply satisfying.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis is spinach soup for those who want pure vegetable goodness without the cream.
Potatoes and zucchini simmer until tender, then get blended into a velvety base that’s naturally thick and comforting.
A hint of soy sauce adds umami depth, while optional enoki mushrooms bring delicate texture to each spoonful.
Kitchen Tips
- Blend in batches and don’t overfill the blender to avoid hot soup explosions
- Leave the soup slightly chunky if you prefer more texture
- The potatoes create natural creaminess without any dairy
- Add the mushrooms after blending so they stay intact and tender
- Store leftovers in the fridge for up to 4 days or freeze for 3 months
Variations
- Add greens: Stir in kale or chard along with the spinach for extra nutrition
- Make it heartier: Serve over cooked rice or quinoa
- Boost the flavor: Top with crispy garlic chips and a drizzle of sesame oil
Ingredients
Directions
Place onion in a large pot with ½ cup water.
Cook and stir until onion softens slightly, about 3 minutes.
Add remaining 5 cups of water, potatoes, zucchini, and soy saue.
Bring to a boil, reduce heat, cover and simmer for 35 minutes.
Add spinach and pepper. Cook for another 2 minutes.
Remove from heat.
Purée soup in batches in blender. Return to pan.
Add mushrooms if desired.
Heat gently for 5 minutes. Serve hot.
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