Potato and spinach soup

A delicious, flavourful and comforting soup that is simple and quick to make. 


A bowl of comfort soup ready in under 30 mins. It was perfect for the current cold and rainy Melbourne weather. It was inspired by the whole30 challenge which I’m currently doing. I really wanted something hot, so I whipped up this potato soup which was absolutely divine. The potatoes just melt in your mouth and the lemon flavour brought the whole dish together.

It is loaded with potatoes, spinach, mushrooms, and corn – a complete meal in a bowl of soup. The secret ingredient in this dish is the lemon zest, so whatever you do please do not leave it out. It really balances the flavours perfectly.


1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
1 cup mushrooms
1/2 teaspoon dried parsley
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
Salt and freshly ground black pepper, to taste
3 cups vegetable broth
3 large potatoes, peeled and diced
1/2 cup corn
2 cups baby spinach
1 teaspoon lemon zest

Heat olive oil in a large pot over medium heat. Add garlic, onion, and mushrooms, and the spices, cook stirring until onions have become translucent.

Stir in vegetable broth, and bring to a boil. Add potatoes and cook until tender, about 10 minutes. Next add the corn, and let it cook for 2 minutes. Stir in spinach until slightly wilted. Stir in lemon zest, and season with salt and pepper, to taste.

If the soup is too thick, you can thin it by adding water or broth until it reaches your preferred consistency. Serve

You can top the soup up with a boiled egg for that much needed protein.


  1. Zora says:

    Looks delicious, I would love to try it with sweet potatoes

    1. Yeukai says:

      Thanks Zora. I think it would be beautiful with sweet potato, planning to try it soon too. If you make it before I do, let me know how it turns out.

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