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chilled spicy spinach soup

(1 rating)
DoughmesticGoddess avatar
Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

Perfect for summer this soup is chilled with a surprising spicy kick. The red potatoes thicken and add a rich creamy texture. This would be a perfect first course for a grilled juicy steak dinner. With a crusty hot roll or a light salad it makes for a nice light refreshing lunch or dinner.

(1 rating)
yield serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For chilled spicy spinach soup

  • 2 Tbsp
    olive oil
  • salt and pepper
  • 2 1/2 c
    fresh spinach leaves, stems removed
  • 1
    serrano pepper, seeded and chopped
  • 1
    leek, washed and chopped white part only
  • 2
    green onions, sliced white and green parts
  • 2 lg
    garlic cloves, minced
  • 2 lg
    red potatoes, peeled and chopped
  • 1 1/2 c
    water with one chicken bouillon cube dissolved, or chicken broth
  • 1/3 c
    whole milk
  • GARNISH:
  • teaspoon sour cream per serving
  • 2 slice
    turkey bacon, cooked crisp and crumbled

How To Make chilled spicy spinach soup

  • 1
    In a large sauce pan add olive oil. Turn heat to medium and sprinkle about half a palm full of salt and 8 turns on a pepper grinder. Add spinach, garlic, leek, onion, and serrano pepper.
  • 2
    Cook about 5 minutes until spinach is wilted and leeks have softened.
  • 3
    Add water, bouillon cube (or chicken broth) and potato. Cook until potato is tender, about 10 minutes. Turn off heat and allow to come to room temperature.
  • 4
    In your food processor pulse cooled spinach mixture until smooth and creamy. Add 1/3 cup milk and pulse until well combined.
  • 5
    Transfer to a plastic container and refrigerate until ready to serve at least 2 hours to overnight. Enjoy!
  • 6
    Serve with 1 teaspoon of sour cream and crumbled bacon.
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