Creamy Spinach Soup with Pistachio Gremolata

I love tucking into soup all year round, especially during winters. This Creamy Spinach Soup with Pistachio Gremolata is one of my favourites! This delicious green soup is made with just a handful of wholesome and nutritious ingredients. It’s so easy to make!! 

This hearty and healthy, vegetable soup is made with spring onion, parsley, potato and lots of fresh spinach leaves. Packed with iron, vitamins, calcium and manganese, this soup is a weight watchers delight. This is a gluten free recipe and can be easily adapted for a keto diet by avoiding potatoes. This recipe is also vegan.

Creamy Spinach Soup with Pistachio Gremolata is perfect for a light dinner. It pairs well with sour dough bread. This easy and super delicious soup is a great dish for dinner parties. Crunchy pistachio gremolata makes this soup feel fancy. It adds crunch and the perfect “zing” making this an elegant party dish. It will leave your guests asking for more!

Creamy Spinach Soup is a great way of including green leafy vegetables in your diet. This is one of the easiest ways to incorporate the goodness of spinach for those fussy folks who do not relish spinach or other leafy vegetables. This soup is refreshing and light on the stomach in-spite of the texture being creamy. It is easily made with simple ingredients. There is no hard and fast list of ingredients apart from spinach.

Tips for making the best spinach soup with GREMOLATA

• Spinach, parsley, garlic springs should be fresh and tender. Use all the fresh ingredients.
• I like to use homemade vegetable broth as it is fresh and has more flavour than the store bought ones.
• After adding spinach do not cover the pot with a lid to avoid discoloration of the spinach and herbs.
• Make the garnish just before serving the soup to retain the crunchiness of pistachio.

This versatile soup can be easily made by the following substitutes

• Spring onions can be replaced by leeks
• Parsley by celery
• Green garlic springs by chives
• Potatoes by Zucchini

So what are you waiting for!! Please don’t be lazy in making the gremolata for garnishing your soup. It will take just two minutes of your time but will take the dish to another level. Just get your hands on these ingredients and pamper your family with this exotic looking and super delicious soup!

What is a gremolata?

A dressing or garnish made with chopped parsley, garlic/ spring garlic, and grated lemon zest, served as an accompaniment. For serving cream of spinach soup, sour dough bread or any crusty bread is a good option. Not to forget the evergreen bread croutons….

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Leek and Celery Soup and Cream Of Mushroom Soup (Vegetarian).  

Yield: 4 servings
Prep time: 10 minutes
Total time: 25 minutes

Ingredients for Creamy Spinach Soup with Pistachio Gremolata

2 tablespoon butter/ olive oil
1 cup chopped spring onions with the bulbs
1 tablespoon minced garlic
1/2 cup grated potatoes (for keto diet replace potatoes with zucchini)
2+2 cups vegetable stock (click here on how to make vegetable stock)
1 cup chopped onions
4 to 5 cups chopped spinach
2 tablespoon chopped parsley
1 tablespoon chopped garlic springs/chives (optional)
Salt to taste
Cracked black pepper to taste
1 tablespoon lemon juice
4 teaspoon extra virgin olive oil for garnish

Ingredients for Pistachio Gremolata
1 tablespoon minced parsley
1/4 cup roasted salted pistachios and crushed
1 tablespoon minced garlic springs/chives
1 teaspoon lemon zest

Directions for SouP with gremolata

• Heat 2 tablespoon butter in a pot; add garlic and onions. Saute for a minute.
• Add spring onions/leek and sauté till the garlic changes colour.
• Add the potatoes, and stir to incorporate.
• Pour 2 cups of the vegetable stock and increase the heat to high and bring the liquid to a boil. Reduce the heat to low and simmer until the potatoes are cooked.
• Add the spinach, parsley, garlic springs/ chives and simmer until the spinach is soft. Do not cover the pot while cooking the spinach to retain the bright colour of the spinach.
• Switch off the heat and let the soup cool down a bit. Using a blender, puree the soup until completely smooth. Add additional water or broth as needed to thin to desired consistency.
• Add salt, pepper and switch on the heat. Bring the soup to a boil on high heat. Switch off the heat and add lemon juice.
• Just before serving prepare the gremolata. Mix the pistachios, parsley, chives, lemon zest, in a small bowl until thoroughly combined.
• Ladle the soup into bowl. Garnish with olive oil and sprinkle of gremolata.
• Serve immediately with crusty bread.