Spinach and Goat Cheese Soup

Ultra smooth soup made with caramelized onions, spinach and soft goat cheese.

Eating Style: Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:

Serves: 6


  • 2 teaspoons extra-virgin olive oil
  • 1 yellow onion, sliced
  • ¼ teaspoon sea salt
  • ½ teaspoon dried thyme
  • 200 grams sweet potato, cubed
  • 4 cups vegetable broth
  • 12 cups spinach
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg
  • 170 grams soft goat cheese
  • 2 teaspoons lemon juice


  1. Heat oil in a medium-sized saucepan over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low and add thyme.
  2. Add remaining ingredients, all except goat cheese and lemon juice. Cover; bring to a boil in medium-high heat. Once boiling, reduce heat to low and simmer for 20 minutes, until potato is softened.
  3. Remove from the heat, stir in goat cheese and lemon juice; allow the cheese to melt. Drop mixture into the jug of your blender and puree until smooth. Add extra salt or lemon juice, if desired.
  4. Top with toasted bread or croutons and an optional handful of freshly sliced green onions.

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Nutrition Information Per Serving

  • Calories: 219
  • Calories from Fat: 116
  • Total Fat: 12.9
  • Saturated Fat: 7.5 g
  • Cholesterol: 30> mg
  • Sodium: 745 mg
  • Carbs: 12.1 g
  • Dietary Fiber: 2.8 g
  • Net Carbs: 9.3 g
  • Sugars: 4.3 g
  • Protein: 14.5 g