Best 8 Spinach Potato And Nutmeg Soup Recipes

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In the realm of comforting and flavorful soups, "Spinach Potato and Nutmeg Soup" stands out as a culinary delight. This creamy and aromatic dish combines the earthy flavors of spinach, the hearty goodness of potatoes, and the warm, nutty notes of nutmeg, creating a symphony of flavors that will tantalize your taste buds. Whether you're seeking a nourishing meal on a chilly evening or a satisfying lunch option, this soup promises a delightful experience. Let's embark on a culinary journey to discover the best recipe for "Spinach Potato and Nutmeg Soup" and indulge in its comforting goodness.

Let's cook with our recipes!

SPINACH, PEA AND POTATO SOUP



Spinach, Pea and Potato Soup image

Go green with a bowl of creamy potato, pea and spinach soup.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 cup chopped shallot
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 medium clove garlic, minced
Pinch of grated nutmeg
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 1/2 cups fresh or thawed frozen peas
1 1/2 cups firmly packed chopped spinach or baby spinach
1/4 to 1/2 cup heavy cream
Toasted walnuts, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with toasted walnuts.

SPINACH, POTATO, AND NUTMEG SOUP



Spinach, Potato, and Nutmeg Soup image

A lovely light soup to serve as a wonderful starter on a winter-day.

Provided by LADLEGUY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
1 onion, chopped
1 ½ quarts water
1 cube chicken bouillon
2 cups fresh spinach
4 small potatoes, peeled and halved
ground nutmeg to taste
½ cup milk
salt and pepper to taste

Steps:

  • Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
  • In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
  • In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
  • Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.

Nutrition Facts : Calories 129.6 calories, Carbohydrate 23.1 g, Cholesterol 1.7 mg, Fat 2.9 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 222.9 mg, Sugar 2.7 g

POTATO, SPINACH AND TOMATO SOUP



Potato, Spinach and Tomato Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 cloves crushed or finely chopped garlic
1 large onion, chopped
2 tablespoons extra-virgin olive oil
2 quarts chicken broth
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh triple washed spinach, stems picked and coarsely chopped
1/4 teaspoon nutmeg, grated or ground
Salt and pepper
1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 cup grated Parmigiano-Reggiano or Romano

Steps:

  • In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

POTATO SPINACH SOUP



Potato Spinach Soup image

Make and share this Potato Spinach Soup recipe from Food.com.

Provided by Dancer

Categories     Potato

Yield 1 batch

Number Of Ingredients 10

1/4 cup butter
1 large onion
2 stalks celery, cut fine
1/4 cup flour
3 cups water
2 cups potatoes, cubed
2 teaspoons salt
1 cup spinach, chopped (I use frozen)
1/2 cup cream (when dieting, I use canned evaporated skim milk)
to taste swiss cheese, shredded or to taste parmesan cheese, grated, shredded (optional)

Steps:

  • Melt butter in a pan.
  • Add onions and celery.
  • Cover and cook until tender - about 15 minutes.
  • Stir occasionally.
  • Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
  • Simmer 30 minutes.
  • Add spinach cook 2 minutes.
  • Then add cream.
  • Top with grated cheese if desired.

SPINACH POTATO SOUP



Spinach Potato Soup image

When your clan is hungry, hot and hearty soup surely fills the bill...not to mention stomachs! You'll find the spinach is a colorful addition to ordinary potato soup.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups cubed peeled potatoes (1/2-inch pieces)
1-1/2 cups water
1 tablespoon dried minced onion
1 teaspoon chicken bouillon granules
1/2 teaspoon garlic salt
1 cup thinly sliced fresh or chopped frozen spinach
1 cup heavy whipping cream
1/4 teaspoon ground nutmeg

Steps:

  • In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

Nutrition Facts : Calories 280 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 469mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

PUREED SPINACH-POTATO SOUP



Pureed Spinach-Potato Soup image

Serve this silky-smooth soup as a starter, or pair it with crusty bread for a light meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 8

2 tablespoons unsalted butter
1 onion, cut into 1/2-inch pieces
3 garlic cloves, minced
1 1/2 pounds (about 5 small) Yukon gold potatoes, peeled and cut into 1/2-inch pieces
1/4 cup dry sherry or white wine
2 cans (each 15 1/2 ounces) chicken broth
2 bunches (about 1/4 pounds) spinach, tough stems removed, leaves rinsed well and dried
Coarse salt and freshly ground pepper

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
  • Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
  • Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.

CREAMY SPINACH SOUP



Creamy spinach soup image

The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup

Provided by Maxine Clark

Categories     Dinner, Soup

Time 1h15m

Number Of Ingredients 10

50g butter
1 medium onion , finely chopped
2 garlic cloves , finely chopped
1 medium potato , peeled and chopped into chunks
450ml chicken or vegetable stock
600ml milk
450g fresh spinach , washed if necessary and roughly chopped
finely grated zest of half a lemon
freshly grated nutmeg , to taste
3 tbsp double cream , to serve

Steps:

  • Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
  • Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

Nutrition Facts : Calories 226 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.22 milligram of sodium

CREAMY NUTMEG POTATO SOUP



Creamy Nutmeg Potato Soup image

Make and share this Creamy Nutmeg Potato Soup recipe from Food.com.

Provided by lks2lghgu

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

5 cups peeled and diced potatoes
1 cup peeled and diced sweet potato
3 stalks celery, diced
1 cup diced onion
4 cups chicken broth
4 cups half-and-half cream
8 tablespoons butter
1/2 cup flour
3 -4 chicken bouillon cubes
1/4 teaspoon ground black pepper
1/8-1/4 teaspoon nutmeg (more if desired)

Steps:

  • Combine potatoes, celery, onion and 4 cups chicken broth in a pan and bring to a boil. On medium high cook until potatoes are tender, 12-15 minutes. Strain and save liquid.
  • Put liquid back in pot and add half & half. Heat on medium. In a bowl combine melted butter and flour. Stir into half & half mixture. Once thickened add in the vegetables, the rest of the broth, bouillon, pepper and nutmeg.
  • Enjoy!

Tips:

  • To achieve a smooth and creamy texture, blend half of the soup mixture in a blender or use an immersion blender directly in the pot.
  • For a richer flavor, use homemade chicken or vegetable broth instead of store-bought.
  • Do not overcrowd the pan when cooking the vegetables. Cook them in batches if necessary to prevent steaming and ensure even cooking.
  • If you don't have heavy cream on hand, you can substitute it with milk or yogurt, but the soup will be slightly thinner.
  • If you like a bit of a kick, add a pinch of chili flakes or cayenne pepper to the soup.
  • Serve the soup with a dollop of sour cream, yogurt, or pesto, and a sprinkling of fresh herbs or croutons for added flavor.

Conclusion:

This spinach potato and nutmeg soup is a delicious and comforting dish that is perfect for a cold day. It is packed with vegetables and has a creamy and flavorful broth. The nutmeg adds a subtle warmth and depth of flavor to the soup. With its simple ingredients and easy preparation, this soup is sure to become a family favorite. Enjoy!

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