Spinach Soup

Suzy Rhodes Wed, 06/04/2014 - 08:02
Spinach Soup
Spinach Soup


Sopa de Espinafre

Our son Jason served an LDS mission in Portugal for 2 years and while he was there he learned to cook some wonderful Portuguese dishes.  He always loved being in the kitchen when he was growing up and quite often made delicious meals for our family of seven.  So cooking in Portugal became a fun challenge for him.  Whenever he was invited over for dinner in the Portuguese homes, he would ask if they could come early so he could be taught how to make the dish. There’s nothing like learning to cook an authentic meal standing side by side with a native, and the women of the homes loved sharing their recipes and teaching Jason to cook.

This spinach soup is actually more delicious than it looks. To be honest, when Jason first made it I thought I really wouldn’t like it.  The vegetables are boiled and then blended to make a smooth, creamy soup; the spinach is added at the end.  This is what the dish looks like when it is made in Portugal, I prefer to cut the spinach up into tiny pieces then add it to the soup. Portuguese spinach soup is full of flavor because of all the vegetables; it really is delicious and extremely healthy. I was quite surprised.

Jason told us a very interesting fact about Portugal and their food. They eat a lot of fruit, vegetables, rice and fish because it is easy to come by and quite cheap. If they want ‘fast food’ or junk food it is considered a luxury because it is so expensive. Imagine having that lifestyle!

Having said that, they do have a lot of bakeries with their delicious pastries – be on the lookout for one of Jason’s pastry recipes. Yum!!




Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes


4 q
chicken bouillon
1 T
Kosher salt
1 T
olive oil
medium onion (peeled and sliced)
carrots (peeled and sliced)
zucchini (courgette - peeled and cut into chunks)
butternut squash (peeled and cut into chunks)
tomato (cut into chunks)
2 clv
garlic (crushed)
Potatoes (peeled and cut into chunks)
2 c
fresh spinach


1. Make sure all the vegetables above are prepared and ready by peeling, cleaning and cutting into chunks
2. In a large pot bring the water to a boil along with the kosher salt, chicken bouillon and olive oil
3. Add all the prepared vegetables to the boiling water - except the spinach and 1 carrot
4. Let the vegetables simmer until soft. About 20 to 30 minutes
5. With a Magic Wand blend all the vegetables in the pot until pureed. Or you can use a blender and then pour back into the pot
6. Finally, add the spinach and 1 more sliced carrot to the soup and let boil until the spinach is soft. Serve hot with crusty buttered rolls!



Suzy Rhodes's picture

Thanks for visiting my website Linda, I hope you enjoy this recipe!