A Deliciously Tasty Mexican Spinach Soup Recipe

Spinach soup, although not historically a traditional dish of Central America, and the Mexican culture, has become quite popular in modern-day Mexico. Spinach, which was first introduced to the country of Mexico by Europeans during the 16th-century colonization., was initially used medicinally. However, this delicious leafy green vegetable is now used throughout the country’s native cuisine.

Spinach is considered a highly nutritious leafy veggie and the secret of Popeye the Sailor Man’s superhuman strength. It packs a punch with vitamins, antioxidants, and minerals. Spinach is low in calories, essentially fat-free, with more than 2 grams of protein and fiber in a serving.

Modern Mexican cuisine often includes spinach, with spinach soup found in many homes and restaurants throughout the country. Spinach soup offers a warm and nutritious bowl of comfort.

While there are variations on the Mexican Spinach Soup recipe, among the favorites is Crema De Espinacas – Mexican Cream of Spinach Soup.

How to Make this Deliciously Tasty Mexican Spinach Soup Recipe

  • Combined Preparation Time – 25 minutes.
  • Cooking Time – 35 – 40 minutes
  • Serves – 4 to 6.

Ingredients For the Tasty Mexican Spinach Soup Recipe

The following ingredients are needed to create this delicious soup with a South of the Border flavor profile –

  • 2. 5 Ounces of Pecan Halves
    Pro-tip – pecans are native to the North American continent. They are high in protein, fiber, and calories, although they are considered a great source of healthy fats, vitamins, and minerals.
  • 2 Medium White Potatoes – Cubed
  • 2 Tablespoons of Vegetable Oil
  • 1 Medium White Onion – Coarsely Chopped
  • 3 Garlic Cloves- Minced
  • 24 Sprigs of Fresh Cilantro – Washed
  • 2 Large Bunches (About ¾ Lb.) of Fresh Spinach Leaves – Washed
    Pro-tip – Baby or mature spinach can be used. Baby spinach is often sold triple-washed, which offers convenience. If fresh is unavailable, frozen can be used if you follow the specific directions noted below.
  • 1 Liter of Chicken or Vegetable Broth
    Pro-tip – you can make the vegetarian version of this soup by using vegetable stock.
  • Freshly Ground Black Pepper – to taste
    Pro-tip – fresh ground pepper adds a complex flavor element when compared to previously ground black pepper. This is because, once ground, pepper’s flavor begins to mellow as its essential oils start to evaporate naturally.
  • Sea Salt – to taste
  • Ground Clove – to taste
  • Pinch of Nutmeg
    Pro-tip – nutmeg is considered a versatile spice as it can be used in both savory & sweet recipes. Nutmeg, with its nutty, warm, slightly bitter flavor, enhances the natural flavors of leafy greens.
  • 1 Cup of Half-and-Half, Milk or Light Sour Cream

Cooking Directions For This Mexican Spinach Soup Recipe

1. Cook the Potatoes

  • Cube the white potatoes & place them in a small saucepan.
  • Cover them with water.
  • Bring the water & cubed potatoes to a boil and reduce the heat.
  • Simmer until potatoes are soft.
  • Drain, set aside to cool, and peel.

2. Toast the Pecans

  • Preheat the oven to 375 degrees.
  • Place the pecan halves on a broiler pan that has been lined with aluminum foil.
  • Place the pecans in the oven and toast for about 5 minutes or so.
  • Remove and set aside to cool.

3. Begin to Craft the Soup

  • Put a medium-sized pot over medium heat.
  • Add the oil, onion, and garlic and sauté these ingredients until tender.
  • Add the cilantro and spinach.
  • Sauté these added ingredients until the spinach becomes wilted. This should take about 3 minutes, but remember to stir often to ensure it cooks evenly.
  • Remove from heat and allow to cool.

4. Putting the Cream of Spinach Soup Together

  • Place about half of the potatoes, pecans, and spinach mixture in a blender.
  • Blend these ingredients until smooth.
  • Pour this blended mixture into the soup pot.
  • Repeat the above with the remaining potatoes, spinach, and pecans.
  • Season to taste with pepper, salt, clove, and nutmeg.
  • Add the second batch of blended spinach/potatoes/pecans to a boil.
  • Reduce the heat under the soup.
  • Then, simmer for about 5 minutes.
  • Add the Half-and-Half, milk, or light sour cream and stir to combine thoroughly.
    Depending on your preferred consistency, you may need to add ½ to one cup of hot water at this stage in the cooking process.
  • Remove from heat and serve hot.
  • Garnish with sour cream.

To kick up the spices for this tasty Mexican Spinach Soup Recipe, add one of the following –

  • Cayenne
  • Dash of paprika
  • Red pepper flakes


How to Store This Delicious Mexican Spinach Soup?

This spinach soup keeps well if you store it properly. Select an airtight container and pour the soup after it has been cooled to room temperature. It will keep in the fridge if tightly covered for up to 4 days. To reheat, simply pour the soup into a saucepan and reheat it over medium-low heat. Simmer until the soup is heated throughout.

This Mexican spinach soup does not freeze well because its texture is likely to change due to the potatoes and other dairy ingredients.

What is the best way to prepare this delicious Mexican Spinach Soup recipe if using frozen spinach?

If you plan to use frozen spinach to create this cream of spinach soup, follow these instructions for the best outcome –

  • IMPORTANT – Defrost & drain the package of frozen spinach before adding it to the soup.
  • To defrost, use one of the following suggested methods –
  • Place the package of frozen spinach in the refrigerator overnight.
  • Leave the frozen spinach package on a plate – at room temperature for approximately 5 hours.
  • Defrost the frozen spinach in the microwave oven.
    • Remove the frozen spinach from its packaging.
    • Place it in a microwave-safe bowl.
    • Place the bowl with the frozen spinach in the microwave and set it on ‘defrost’ for approximately two minutes.
  • Squeeze as much excess water/liquid as possible out of what is left of the defrosted spinach before you add it to the soup recipe as noted above in step #3.

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