In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onions are translucent and fragrant. Then, stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
Pour in 4 cups of vegetable broth and bring the mixture to a gentle simmer. This step helps to build the base flavors of your soup.
Once the broth is simmering, add the washed and roughly chopped spinach. Stir gently to immerse the spinach in the broth, allowing it to wilt down over the next few minutes.
As the spinach wilts, season the soup with salt and black pepper to taste. Start with a pinch and adjust according to your preference.
Using an immersion blender, carefully blend the soup until smooth. If you’re using a countertop blender, let the soup cool slightly before transferring it in batches. Blend until you achieve a creamy consistency.
Return the blended soup to the pot and heat it through if necessary. Ladle the soup into bowls and garnish with a drizzle of olive oil or a sprinkle of freshly cracked black pepper if desired. Enjoy your warm, comforting bowl of spinach soup!
