This spinach and carrot soup is a simple, family-friendly Portuguese-style vegetable soup: mild, smooth and nourishing, and usually a hit with small children.
Soup is genuinely great food for small children: no chewing battles, plenty of nutrients, and a gentle way to introduce new flavors. In Portugal, vegetable soup starts appearing on children’s menus almost as soon as they start solids — it is a national parenting strategy.
This one is as simple as they come: onion and garlic in olive oil, carrots simmered soft, spinach folded in at the end, everything blended smooth. Seven ingredients, thirty minutes, zero complaints at the table.
Spinach and Carrot Soup Recipe
Ingredients
- 5 cups fresh spinach leaves
- 4 large carrots, peeled and chopped
- 4 cups water
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a pot and cook the onion and garlic until soft.
- Add the water and carrots, season with salt and pepper, and cook for 20 minutes.
- When the carrots are tender, add the spinach and cook 2 minutes more.
- Off the heat, blend with an immersion blender until smooth. Serve hot.
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