Name: Creamy spinach soup
Total time: 1 h 15 min
Yield: 4
Cuisine: British
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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Creamy spinach soup

Creamy spinach soup

Maxine Clark

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Serves 4

Easy

Total time: 1 hr and 15 mins

Ready 1¼ hours

A star rating of 4.6 out of 5.103 ratingsRate

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The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal226
fat14g
saturates8g
carbs17g
sugars0g
fibre3g
protein10g
salt1.22g

low

Method

step 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.
step 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

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2004

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A star rating of 4.6 out of 5.103 ratings

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