Good choice for the winter.

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  • Preparation Time

    5 minutes

  • Cooking Time

    20 minutes

  • Difficulty Rating


  • Serves



  1. 1 bunch / 11 cups / 12 oz / 340 g spinach (washed and stemmed)
  2. ¼ cup / 13 g mint leaves
  3. 3 cloves garlic
  4. Salt to taste
  5. ½ tsp / 1 g ground black pepper
  6. 3 cups / 720 ml vegetable broth/stock
  7. 1 bay leaf
  8. 2 medium white potatoes (scrubbed and cubed)
  9. 1 cup / 240 ml organic grass-fed or vegan milk


  1. In a pan, add half the stock, bay leaf, spinach, garlic cloves, salt, mint leaves, and potatoes. Simmer for 15 minutes and strain, preserving the liquid.
  2. Blend the solid mixture together to a thick paste and set aside.
  3. Return the liquid the pan and add blended thick paste, milk, remaining stock, and black pepper. Cook for 5 minutes and serve.

Serving Size: 1 cup

Exchanges per Serving: 1 Carb, ¼ Protein, 0 Fat

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Comments 49

  1. Spinach soup Variation, smaller quantity also
    5oz prewashed spinach/arugula (prepackaged in produce
    Section of supermarke
    1 Medium white potato well scrubbed and diced
    2. Cloves garlic diced
    1C Bone broth
    1C. Almond milk
    Salt and Pepper to taste
    In soup pot, heat broth to boiling
    Add all ingredients except Almond Milk
    Reduce heat to medium
    Cook till potato is soft and greens are cooking too
    In same pot use hand held immersion mixer till well blended
    Add Almond milk to desired consistency.
    Other spices can be added as well e.g. onion powder,
    ginger, curry, etc.
    Yields approximately 3 cups.

  2. Potatoes says scrub not peeled
    #3 add the whole 3 cups of broth and everything else and cook for 5 minutes
    if u want a thicker soup add broth slowly until desired thickness save the rest for another use

  3. I made this soup tonight and was dubious as no one in my family likes spinach. But I am pleasantly surprised! My husband liked it, and my son who has recently turned vegan was impressed and even asked for the recipe. I did tinker with it a bit to add a bit more flavour and I didn’t use all the stock as I like a thicker brothy consistency. But I will definitely make the soup again.

  4. This is the third batch I have made ,I love it, you need to take out the bayleaf before blending as it is spikey and not edible, I also use prepackaged minced garlic then used a hand blender. I’m sure it is helping with the weight loss too it’s filling and tasty! Making some more as I write this comment.

  5. My soup is not the bright green color, as in the illustration; it is a deep green, the color of spinach. I used “orange/citrus” mint from my herb garden. The recipe does not state whether or not to remove the bay leaf, so I blended it with the rest of the ingredients. This is a light, slightly creamy soup. I like it.

  6. Thx, Ossie. I am prepping to make this soup this evening. I read all comments and did not see the answer to my next question….are the potatoes peeled? The recipe simply states “scrubbed and cubed.” Guess I’ll have to make a “chef decision” because this soup is cookin’ tonight! 🙂

  7. Hi, Thin_at_50. You can definitely use any milk you want here. As for the swap, note that milk and avocado are in two different food groups (protein vs. fat, respectively), so be sure to adjust the rest of your meal accordingly.

  8. It says add 1/2 the stock, but doesn’t say at what point to add the rest???/ Has anyone made this? I am a recipe follower. Once I follow the precise ingredients, then I can tweak it when I know what it is supposed to taste like. Any help is appreciated. It sounds wonderful

  9. Just made this soup tastes good. I wish all these recipes had proper measurements though and what do you do with the rest of the stock! Why say “six cups” when you only use half the stock! ie 3cups

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