Spinach Potato Soup with Pistachio Gremolata recipe
This easy Spinach Potato Soup with Pistachio Gremolata is a brighter take on the French classic potato-leek soup with simple and wholesome ingredients. The hearty combination of potatoes and leeks forms a cozy base, then it’s brightened up with vibrant fresh spinach and a handful of aromatic herbs. To elevate this soul-warming dish even further, I top the soup with a crunchy pistachio gremolata, adding a delightful contrast and the perfect zing to every spoonful. It’s a nourishing soup that can be served steaming hot, making it an excellent antidote to cold winter nights.
One of the beauties of this recipe is its versatility. It accommodates various dietary preferences and is perfect for any occasion—from a casual weeknight dinner to a festive gathering. It is just the sort of dish to please everyone at the table – the vegans (just be sure to use olive oil and vegetable broth), the vegetarians (use ghee or olive oil and vegetable broth), the paleo enthusiasts (use ghee or olive oil and chicken broth), and the picky children. For those days when you crave something a bit more substantial, serve it with a hearty chunk of warm, crusty bread or a comforting cheese sandwich. I love enjoying this cozy soup with a simple side of roasted vegetables or a hearty grain salad.
To make the Spinach Potato Soup with Pistachio Gremolata, you will need the following ingredients:
Steps to make Spinach Potato Soup with Pistachio Gremolata
- 1
Cook leeks
8
In a Dutch oven over medium heat, add 2 tablespoons butter (ghee or olive oil) and heat, about 1 minute. Add the sliced leeks and a pinch of salt and sauté, stirring occasionally, until soft and start to brown around the edges, about 6-7 minutes.
- 2
Add garlic
1
Stir in 2 minced garlic cloves and cook until aromatic, about 1 minute.
- 3
Add potatoes, broth, salt and black pepper
2
Add in the cubed potatoes, 4 cups chicken bone broth (or vegetable broth to keep the recipe vegetarian and vegan), 1 teaspoon salt, and 1 teaspoon cracked black pepper and stir to combine.
- 4
Simmer
25
Raise the heat to high and bring the liquid to a boil. Then reduce the heat to low and simmer, uncovered, until the potatoes are tender and cooked through, about 20-25 minutes.
- 5
Prepare gremolata
3
Meanwhile, prepare the pistachio gremolata. In a small bowl, mix the ¼ cup crushed roasted salted pistachios, 2 tablespoons minced fresh parsley, 1 tablespoon minced chives, 1 tablespoon lemon zest, 1 minced garlic clove, and 1 pinch sea or kosher salt until well combined. Juice the zested lemon and set the lemon juice aside for use later in the recipe.
- 6
Add spinach and herbs
3
Once the potatoes are cooked through, add in 5 ounces baby spinach, 2 tablespoons chopped parsley, and 1 tablespoon chopped chives and simmer until the spinach is soft but the herbs are still bright, about 2-3 minutes.
- 7
Blend
2
Remove the soup from the heat, then stir in 1 tablespoon lemon juice. Use an immersion blender to purée the soup until completely smooth. Add additional water or broth as needed to thin it to the desired consistency. Taste and adjust for lemon juice, salt and black pepper if needed.
- 8
Serve
Ladle the soup into bowls, garnish each serving with a tablespoon of extra-virgin olive oil and a sprinkle of the pistachio gremolata. Serve right away.
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Vibrant deleicious soup!
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