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Crockpot Spinach Soup

This crockpot spinach soup is a velvety, nourishing dish made with fresh spinach, onions, garlic, and vegetable broth, cooked slowly to develop deep, earthy flavors. The final texture is smooth and bright green, with a rich, comforting quality perfect for busy weeknights. It’s a simple, forgiving recipe that yields a warm, satisfying bowl of green goodness.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 4 cups fresh spinach washed and chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or coconut milk for dairy-free
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Slow cooker
  • Knife
  • Cutting board
  • Immersion blender
  • Wooden spoon

Method
 

  1. Begin by finely chopping the yellow onion and mincing the garlic cloves. Set aside.
  2. Pour olive oil into a skillet over medium heat and warm it until it shimmers softly. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute until it releases a fragrant aroma, being careful not to burn it.
  4. Transfer the sautéed onion and garlic mixture into your slow cooker. Pour in the vegetable broth and stir gently to combine.
  5. Add the fresh spinach to the slow cooker, spreading it evenly over the liquid. Cover with the lid and set to low for 4-6 hours.
  6. Once the cooking time is up, use an immersion blender directly in the slow cooker to puree the soup until smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and blend until silky.
  7. Stir in the heavy cream or coconut milk, then season with salt and pepper to taste. Blend again briefly to incorporate.
  8. Taste the soup and adjust seasoning as needed, adding more salt, pepper, or a splash of lemon juice for brightness.
  9. Ladle the warm, velvety spinach soup into bowls. Optionally, drizzle with a little olive oil or sprinkle with freshly grated nutmeg for extra flavor.
  10. Serve immediately and enjoy the comforting, earthy flavor of this silky green soup.

Notes

For an extra depth of flavor, sauté the onions and garlic in a small pan before adding to the slow cooker. Use frozen spinach if fresh isn’t available—just thaw and squeeze out excess moisture. To keep the soup dairy-free, substitute coconut milk for the heavy cream.