Spinach Soup with Basil & Dill
Submitted by mlbart
Velvety puréed spinach soup loaded with fresh basil, dill, and russet potatoes for body. Naturally low-fat and dairy-free, this herb-forward bowl serves a crowd in under an hour.
YIELD
8 servingsPREP
20 minCOOK
35 minREADY
55 minPotatoes do double duty here, giving this puréed spinach soup a creamy thickness without a single drop of cream or butter. That means you get all the richness with practically zero fat.
The real star is the herb combination. Fresh dill and basil lift the earthy spinach into something bright and almost garden-fresh, while a surprise hit of dry mustard adds a subtle warmth that rounds out every spoonful.
This recipe feeds 8 to 10 people, so it’s built for meal prep or feeding a crowd. It reheats beautifully and actually tastes better the next day once the flavors have had time to mingle.
Pro Tips
- Thaw and squeeze the frozen spinach dry before blending. Extra water dilutes the flavor.
- Blend in batches and leave the lid slightly cracked to let steam escape. Hot soup in a sealed blender is a kitchen disaster waiting to happen.
- Finish with a squeeze of lemon juice right before serving to brighten the whole pot.
- Garnish with a dollop of Greek yogurt and a few fresh dill fronds for a restaurant-quality presentation.
Ingredients
Directions
In large soup pot over medium-high heat, combine potatoes, onion, garlic, stock, salt, and mustard.
Bring to boil. Reduce heat to low, cover pot and simmer 20 minutes.
In several batches in food processor or blender, purée the simmered vegetables and liquid along with the thawed spinach and the herbs.
Return soup to pot over low heat and heat thoroughly.
Season with black pepper and serve.
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