Spinach Apple Soup Recipe – Easy Potato & Cheddar Blend

Last Updated on 2 months by Neha Deshmukh

Spinach Apple Soup Recipe – Easy Potato & Cheddar Blend

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak in extra veggies, especially when the weather gets a little chilly. This Spinach Apple Soup is a total lifesaver – it’s unbelievably comforting, surprisingly delicious, and honestly, a breeze to make. I first stumbled upon this combination years ago, and I’ve been tweaking it ever since. It’s become a family favourite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average spinach soup. The apple adds a subtle sweetness that beautifully balances the earthy spinach, and the mashed potato creates a wonderfully creamy texture. Topped with cheddar and a drizzle of olive oil? Pure magic! It’s quick enough for a weeknight meal, but feels special enough for company. Plus, it’s packed with nutrients – a win-win!

Ingredients

Here’s what you’ll need to whip up a batch of this goodness:

• 400 grams spinach
• 200 grams apple
• 100 grams potato (boiled and mashed)
• 400 ml vegetable stock
• 40 grams cheddar cheese
• 1 tablespoon olive oil
• Salt to taste
• Black pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Spinach: Types and Freshness

I prefer using regular spinach for this soup, but baby spinach works too – just keep in mind it has a milder flavour. Make sure your spinach is fresh! Look for vibrant green leaves that aren’t wilted or slimy.

Apples: Best Varieties for Soup

Granny Smith apples are my go-to for this recipe. Their tartness cuts through the richness of the soup beautifully. However, you can experiment with other varieties like Fuji or Honeycrisp for a sweeter flavour.

Vegetable Stock: Homemade vs. Store-Bought

Honestly, either works! If you have the time, homemade vegetable stock is always best – it adds a depth of flavour you just can’t beat. But a good quality store-bought stock is perfectly fine for a quick and easy meal.

Potatoes: Choosing the Right Type

I usually use a floury potato like Maris Piper or Yukon Gold. They mash beautifully and help thicken the soup. Waxy potatoes will work in a pinch, but you might need to add a little extra potato to get the right consistency.

Cheddar Cheese: Regional Variations & Flavor Profiles

Cheddar is classic, but feel free to experiment! A sharp cheddar adds a lovely bite, while a mild cheddar is more subtle. You could even try a smoked cheddar for a smoky twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your spinach a thorough wash. Chop it up – stems and all! Don’t be shy, the stems are full of nutrients. Roughly chop the apples too.
2. In a pan, heat up your vegetable stock. Add the spinach and apples, then cover and let it simmer for about 15 minutes over medium heat. You want the spinach to wilt and the apples to soften.
3. Once it’s cooled down a bit, carefully transfer the mixture to a blender. Blend until it’s super smooth. Then, add in your boiled mashed potato and blend again. This is where the magic happens – that creamy texture!
4. Pour the blended soup back into the pan. Bring it to a gentle boil, and season with salt and black pepper to your liking. Don’t be afraid to taste as you go!
5. Finally, ladle the soup into bowls, sprinkle with grated cheddar cheese, and finish with a drizzle of olive oil. Serve immediately and enjoy!

Expert Tips

A few little secrets to make this soup even better:

Achieving the Perfect Soup Consistency

If your soup is too thick, add a splash more vegetable stock. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Balancing Sweetness and Savory Flavors

Taste as you go! If you prefer a sweeter soup, add a touch more apple. If you like it more savory, add a pinch more salt or pepper.

Preventing Spinach from Becoming Bitter

Cooking the spinach with the apple helps to balance any potential bitterness. Don’t overcook it either – that can also make it bitter.

Using Different Blenders for Smoothness

A high-speed blender will give you the smoothest results. If you don’t have one, you might need to blend in batches.

Variations

Want to switch things up? Here are a few ideas:

Vegan Variation

Simply omit the cheddar cheese or use a vegan cheddar alternative. A swirl of coconut cream adds a lovely richness.

Gluten-Free Variation

This recipe is naturally gluten-free! Just double-check that your vegetable stock is also gluten-free.

Spice Level Adjustment (Adding a Pinch of Chili)

My friend loves adding a tiny pinch of chili flakes for a little kick. It’s surprisingly good!

Winter Festival Adaptation (Adding Warming Spices)

During the holidays, I sometimes add a pinch of nutmeg or cinnamon for a warming, festive flavour.

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with:

• A crusty slice of bread for dipping
• A side salad
• A grilled cheese sandwich (because, cheese!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just make sure to leave some space at the top of the container for expansion.

FAQs

Got questions? I’ve got answers!

Is this soup suitable for babies?

Yes, but hold the salt and pepper! You can also blend it extra smooth for younger babies.

Can I make this soup ahead of time?

Absolutely! You can make it a day or two in advance and reheat it when you’re ready to serve.

What if I don’t have cheddar cheese? What can I substitute?

Monterey Jack, Gruyere, or even Parmesan would all be delicious substitutes.

Can I freeze this soup?

Yes, it freezes beautifully! Just remember that the texture might change slightly after thawing.

How can I adjust the sweetness of the soup?

Add more or less apple, or a tiny drizzle of honey or maple syrup.

Enjoy this comforting and flavourful Spinach Apple Soup! I hope it becomes a favourite in your home too. Let me know what you think in the comments below!