Easy Spinach Soup + Instant Pot Spinach Soup

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This easy Spinach Soup recipe is loaded with spinach and a hint of ginger and made with coconut milk for a creamy yet light meal you can serve all year round. You only 7 ingredients to make this easy and delicious stovetop or instant pot soup with spinach.

Suitable for vegan and gluten free diets. Weight Watchers Points included.

a bowl of ginger spinach soup with cress

Creamy spinach soup is a delightful, creamy concoction that’s as easy as it is nutritious. It is very big on flavor, lean on calories and very easy on the wallet. This soup is green, bright and perfect for any time of the year.

Whip up a batch for quick weeknight suppers, a comforting lunch on the move or cold fall and winter feasts. Plus like this Chickpea Soup, it’s great for meal prep and is freezer-friendly too.

You only need SEVEN simple ingredients to make this spinach soup recipe that the whole family will love. Whether you’re an Instant Pot aficionado or prefer the stovetop method, we’ve got you covered with instructions for both methods.

This luscious soup with spinach also boasts a hint of ginger and coconut milk for creaminess. Adding in zucchini makes it more filling while still keeping it light and healthy. The combination of ingredients strikes the perfect balance between flavor and health.

Like my healthy Pea Soup or this easy yet hearty Bean Soup made entirely from pantry staples, this delicious spinach soup manages to transform unassuming greens into a comforting bowl of goodness.

Pair it with a colorful Veggie Rainbow Salad for a delicious meal.

a bowl of instant pot spinach garnished with cress and a spoon

Why Make This Recipe

  • Nutrient-Packed Goodness – Spinach is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. By making this soup, you’ll be incorporating this superfood into your diet in a tasty and convenient way.
  • Creamy Comfort – The creaminess of this soup, achieved with coconut milk instead of heavy cream, offers a comforting and satisfying meal that’s perfect for chilly days. It’s like a warm, cozy hug in a bowl.
  • Minimal Ingredients – With just seven simple ingredients, you won’t need to scour the grocery store for a long list of items. It’s an efficient and budget-friendly recipe that you can easily customize with other quick-cook veggies you have around.
close up view of a bowl filled with ginger spinach soup
the ingredients needed for making ginger spinach soup

Ingredients Notes

  • Zucchini – Zucchini not only provides flavor but adds bulk to the soup so it is hearty and filling. I cut the zucchini into half moons with the skins still on. You can certainly remove the skin if preferred.
  • Baby Spinach – Fresh baby spinach is tender and mild but you can use regular spinach.
  • Vegetable Stock – Vegetable broth adds an element of flavor. You can also use water or chicken broth if not vegan.
  • Coconut Milk – Adds a lovely dairy-free creamy flavor. You can use heavy cream if not vegan. You can also use soy milk or almond milk but it may alter the flavor.
  • Seasonings – Minced garlic, minced ginger, onion powder, salt and pepper complete the flavor profile. Definitely add more ginger to your taste – I tend to double up on the ginger. Ginger or garlic can be freshly minced or prepared.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Spinach Soup On The Stovetop

Don’t forget to check out my delicious soup recipes for more comfort-meal inspiration.

Get complete ingredients list and instructions from recipe card below.

  1. Add vegetable stock, zucchini (making sure they are submerged), ginger, garlic, onion powder, and salt into a large saucepan.
  2. Bring to a simmer and cook for about 10 minutes until the zucchini are tender.
  3. Add spinach leaves and simmer for a minute until they wilt.
  4. Turn off the heat, let soup cool and whizz until smooth with an immersion blender.
  5. Stir in the coconut milk, adjust seasonings, and serve.
top down view of the completed spinach soup on the stovetop

How To Make Instant Pot Spinach Soup

Get complete ingredients list and instructions from recipe card below.

  1. Add vegetable stock, zucchini (making sure they are submerged), ginger, garlic, onion powder and salt, and spinach into the Instant Pot Insert. Pat down the spinach.
  2. Cover your Instant Pot, turn the valve to ‘sealing,’ select the pressure cook or manual button (dependent upon IP model), select high pressure, and set the timer for 3 minutes.
  3. When done, perform a quick pressure release and carefully open the lid.
  4. Let the Instant Pot Soup cool down a bit before carefully pureeing it with an immersion blender. Stir in the coconut milk, adjust seasonings, and serve.
image collage showing the steps for making instant pot spinach soup

Expert Tips

  • You will want to use fresh spinach rather than frozen spinach for better color and flavor.
  • Chop your garlic finely to ensure it blends well with the soup. This will help create a smooth and creamy texture.
  • The Zucchini Spinach Soup can be really hot, so make sure it cools down before you blend it.
  • You can decant it into a blender to purée but be sure the soup has cooled.
  • If you want a thicker soup, then remove about half to one cup of liquid before you purée.
  • For the Instant Pot version, make sure the zucchini slices are submerged in the liquid. You may need to add a little more vegetable stock if needed.
  • Cooking times do not include time for the Instant Pot to come to pressure.
Cooked Creamy Instant Pot Spinach Soup in the pressure cooker

Delicious Variations

  • Add more zing – For an extra punch of flavor, increase the amount of ginger and garlic.
  • Make it spicy – Add extra heat by adding chopped jalapeños, a pinch red pepper flakes or cayenne pepper to taste.
  • Make it cheesy – Add in some grated parmesan cheese or Gruyère for extra flavor if not vegan. Vegans can top with a little nutritional yeast for a cheesy flavor.
  • Add Crunch – Just before serving top with roasted nuts, croutons or pomegranate seeds.
  • Add meat – If not vegan, top with cooked smoky bacon, cubbed ham, or shredded Boiled Chicken Thighs.
  • Add extra creaminess – Drizzle the soup with plain greek yogurt or sour cream just before serving.
close up of a saucepan of creamy spinach soup on a table

Prep and Storage

  • Prep – This recipe is perfect for meal prep and make ahead.
  • Store – Store the cooled green soup in an airtight container in the fridge for up to 4 days. 
  • Freeze – Before adding the coconut milk, puree and cool the soup and add to an airtight, freezer-proof container. Freeze the soup for up to 2 months. Defrost and then add fresh coconut milk before serving.
  • Reheat – Reheat soup in a saucepan over low to medium heat stirring frequently. You can also reheat in the microwave.
Creamy spinach soup in a mel prep bowl on a table

FAQs

Can I make this with frozen spinach?

Fresh spinach is preferred but you can make this with frozen spinach. Be sure to thaw completely and squeeze out all the excess water before adding to the soup.

The color and flavor of frozen spinach may not be as vibrant as when using fresh spinach.

Can I add additional veggies to the soup?

You can add other vegetables like onions, potatoes, carrots, celery and more for extra flavor and nutrition. Just be sure to chop them into small pieces and cook them before adding the spinach.

How can I adjust the thickness of the soup?

To make the soup thicker, simmer it a bit longer to allow more liquid to evaporate. You can also remove 1/2 to 1 cup of liquid before pureeing the soup.

To make it thinner, add extra broth or water in small increments until you reach your desired consistency.

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Serving Suggestions

Weight Watchers Points

There are 7 Blue Plan SmartPoints in one serving of this.

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a bowl of ginger spinach soup with cress
Print Recipe
4.50 from 2 votes

Spinach Soup

This creamy green soup is big on flavor, lean on calories and very easy on the wallet.
Prep Time5 minutes
Cook Time20 minutes
Course: Appetizer, Main
Cuisine: American, Western
Diet: Gluten Free, Vegan
Servings: 2
Calories: 201kcal
Author: Bintu Hardy

Ingredients

  • 1 pound (450g) zucchini cut into half moons, skin on
  • ½ pound (220g) baby spinach
  • 3 ½ cups (820ml) vegetable stock
  • 1 ½ teaspoon minced ginger
  • 3 garlic cloves minced
  • 1 teaspoon onion powder
  • salt to taste
  • ½ cup (118ml) coconut milk

Instructions

Make On The Stovetop

  • Add vegetable stock, zucchini, ginger, garlic, onion powder, and salt Into a large enough saucepan.
  • Bring to a simmer and cook for about 10 minutes until the zucchini are tender.
  • Add spinach leaves and simmer for a minute until they wilt.
  • Turn off the heat, let soup cool and whizz until smooth with an immersion blender.
  • Stir in the coconut milk, adjust seasonings, and serve.

Make In The Instant Pot

  • Add vegetable stock, zucchini (making sure they are submerged), ginger, garlic, onion powder and salt, and spinach into the Instant Pot Insert.
  • Pat down the spinach. Cover your Instant Pot, turn the valve to ‘sealing,’ select the pressure cook or manual button (dependent upon IP model), select high pressure and set the timer for 3 minutes.
  • When done perform a quick pressure release and carefully open the lid.
  • Let the Instant Pot Spinach Soup cool down a bit before carefully puréeing with an immersion blender.
  • Stir in the coconut milk, adjust seasonings, and serve.
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Notes

    • You will want to use fresh spinach rather than frozen spinach for better color and flavor.
    • Chop your garlic finely to ensure it blends well with the soup. This will help create a smooth and creamy texture.
    • The Zucchini Spinach Soup can be really hot, so make sure it cools down before you blend it.
    • You can decant it into a blender to purée but be sure the soup has cooled.
    • If you want a thicker soup, then remove about half to one cup of liquid before you purée.
    • For the Instant Pot version, make sure the zucchini slices are submerged in the liquid. You may need to add a little more vegetable stock if needed.
    • Cooking times do not include time for the Instant Pot to come to pressure.
  • There are 7 WW Blue Plan SmartPoints in one serving.

Nutrition

Calories: 201kcal | Carbohydrates: 19g | Protein: 7g | Fat: 13g | Saturated Fat: 11g | Sodium: 1761mg | Potassium: 1365mg | Fiber: 5g | Sugar: 10g | Vitamin A: 11963IU | Vitamin C: 73mg | Calcium: 163mg | Iron: 6mg

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