Creamy spinach soup

Recipe uploaded by

Maxine Clark

9 ratings

Recipe by Maxine Clark

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1. Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
2. Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

Getting it bright green

The secret of a fresh-flavoured, bright green soup is to cook half the spinach briefly in the soup for depth of flavour, then add the remaining raw spinach when liquidising.

Per serving

226 kcalories, protein 10g, carbohydrate 17g, fat 14 g, saturated fat 8g, fibre 3g, salt 1.22 g

'This makes a lot - but leftovers can be frozen. I enjoyed watching the colour develop, liked the hint of lemon, and a swirl of cream made it look super.'

Latest comments and suggestions

• lyndsey

  06 November 2007

  lyndsey rated and commented on this recipe

  

  Really healthy but so tasty considering the amount of ingredients. Definitely worth reserving half of the spinach as this makes the soup so flavourful. And as this is freezable, you can have this as a super healthy standby in the freezer for the kids! (not to mention the adults - you definitely feel good and healthy after this soup)

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• kyoko

  14 November 2007

  kyoko rated this recipe

  

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• Kernow Cook

  20 November 2007

  Kernow Cook rated and commented on this recipe

  

  Really lovely, I used semi skimmed milk and added a dollop of philly soft cream cheese (needed using up) at the same time and did not serve it with cream. Thinking of making a couple of batches now and keeping in freezer in indervidual portions so can quickly defrost and use it for unexpected visitors over Christmas time.

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• Sam

  11 January 2008

  Sam rated and commented on this recipe

  

  Lovely soup and it freezes well.

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• Eva

  07 February 2008

  Eva rated and commented on this recipe

  

  This is a great soup and I woud recommend it to any unexperienced cook. But please don't freeze and/or reheat the soup. Reheated spinach contains high(er) levels of nitrites, that in the stomach will be transformed into carcinogenic nitrosamine. Spinach is really healthy, but only fresh from the stove!

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• Elaine

  20 February 2008

  Elaine rated and commented on this recipe

  

  I actually found this a bit bland but without the cream it is a nice healthly starter and the kids loved the fact that it was bright green!

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• Louise's

  05 March 2008

  Louise's commented on this recipe

  Really tastey, didnt use as much butter as it said as it seemed like a lot! Really creamy tasing - even without the cream! Four VERY generous servings!

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• Susan

  18 April 2008

  Susan rated and commented on this recipe

  

  Absolutely delicious! I'll definitely be making this again. I didn't use as much spinach as the recipe said as I made it in the attempt to use up what spinach I did have left, but I think it was perfect!

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• Lou

  08 August 2008

  Lou commented on this recipe

  I had some spinach which I needed to use up so I thought I'd give this soup a go - and I'm so glad I did as it is delicious! As I'm trying to lose weight I didn't use butter, but just used a teaspoon of vegetable oil instead, and I used skimmed milk and didn't add the cream. The result was still a lovely, healthy, fresh tasting soup! I will definitely be making this again and have already passed the recipe on to relatives!

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• Lou

  08 August 2008

  Lou rated this recipe

  

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• meggie_cleary

  31 August 2008

  meggie_cleary commented on this recipe

  My mother loves this soup and I make it on a regular basis

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• markhickin

  23 September 2008

  markhickin rated this recipe

  

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Ingredients

• 50g butter
• 1 medium onion , finely chopped
• 2 garlic cloves , finely chopped
• 1 medium potato , peeled and chopped into chunks
• 450ml chicken or vegetable stock
• 600ml milk
• 450g fresh spinach , washed if necessary and roughly chopped
• finely grated zest of half a lemon
• freshly grated nutmeg , to taste
• 3 tbsp double cream , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• 50g butter
• 1 medium onion , finely chopped
• 2 garlic cloves , finely chopped
• 1 medium potato , peeled and chopped into chunks
• 450ml chicken or vegetable stock
• 600ml milk
• 450g fresh spinach , washed if necessary and roughly chopped
• finely grated zest of half a lemon
• freshly grated nutmeg , to taste
• 3 tbsp double cream , to serve

Per serving

226 kcalories, protein 10g, carbohydrate 17g, fat 14 g, saturated fat 8g, fibre 3g, salt 1.22 g

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