Creamy spinach soup

Creamy spinach soup

By Maxine Clark
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(71 ratings)
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Ready 1¼ hours

Easy

Serves 4
The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal226
  • fat14g
  • saturates8g
  • carbs17g
  • sugars0g
  • fibre3g
  • protein10g
  • salt1.22g
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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 medium onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1 medium potato, peeled and chopped into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 450ml chicken or vegetable stock
  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 450g fresh spinach, washed if necessary and roughly chopped
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • finely grated zest of half a lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • freshly grated nutmeg, to taste
  • 3 tbsp double cream, to serve

Method

  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

  • Recipe Tip

    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.

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Comments, questions and tips

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Osterlof
9th Jan, 2017
5.05
Really delicious! My husband loves spinach and this soup was winner! Perfect for a cozy winter's evening
HungryHatter
27th May, 2016
5.05
Loved this recipe! The milk made it wonderfully creamy I just added a one tablespoon of half fat creme fraiche instead of the double cream and it still tasted creamy. I'd probably add a bit more lemon zest next time as I couldn't tell it was there. My 4 year old absolutely loved it even though he usually refuses spinach so definitely a winner in my book!
Marchblossom
21st Jan, 2016
5.05
Delicious healthy soup. Cooked the first half of spinach for only 5 mins not 15 as suggested. 15 mins is overkill!! Didn't use any milk, cream, yoghurt or alternative thickener - the potato thickens it enough and is so much healthier. Made half then amount but used the same amount of onion and garlic. Didn't have lemon but this would definitely have improved it. Good base recipe!
Kryiasue
7th Jan, 2016
Didn't use milk, instead more water with dssertsp cornflower, perfect consistency. Didn't have unwaxed lemon so used juice. Added a dollop of greek yoghurt upon serving. Deelish and super healthy.
cordeliajane
24th Nov, 2015
5.05
Being rather lazy, I made this with 500g frozen whole leaf spinach (half a 1kg bag) which I just threw in with the stock (I did not defrost), after softening the onion and potato. My measuring jug is only 500ml so I used 500ml stock and 500ml milk. I left out the lemon as I'm not a fan of lemon in my lunch, and I grated about half a nutmeg in it. The grating was the only effortful part. Have made it twice like this - very easy and yummy (if you like spinach).
Luna26's picture
Luna26
1st Dec, 2014
Nice and easy recipe. I used sweet potato instead of potato and it still tasted yummy!
Beasles
3rd Nov, 2014
personally I would never cook spinach for 15 minutes so my take on this recipe is to cook the potato until it is nearly cooked and then cook all the spinach for five minutes until just wilted and then whizz in food processor. Perfect.
Roger24
16th Jun, 2014
I really love this recipe. I am a big fan of spinach too. I recently saw these spinach recipes and i must say they are quite good.
Ruby Sparkes
15th May, 2014
We love this recipe, but this week we will be substituting spinach for nettles!
Magscribbler
12th May, 2014
Delicious way to use up a lot of spinach. I can't eat dairy so I substituted the milk with cashew cream (made by blending pre-soaked cashew nuts with water) and the resulting soup was creamy and filling. Served with a sprinkle of grated nutmeg and lemon zest on top. Also added celery and a bay leaf to the initial stages while cooking potato and onions for extra depth of flavour (removed bay leaf before blending).

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rtight
22nd Jun, 2013
To make this slightly healthier I used a little olive oil instead of butter and didn't use the cream to finish. I also used the juice of half a lemon when seasoning to round off the flavours. Very delicious!