Creamy spinach soup

Creamy spinach soup

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(53 ratings)

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Cooking time

Ready 1¼ hours

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
226
protein
10g
carbs
17g
fat
14g
saturates
8g
fibre
3g
sugar
0g
salt
1.22g

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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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 from Good Food magazine, March 2004

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Comments

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Roger24's picture

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's picture

We love this recipe, but this week we will be substituting spinach for nettles!

Magscribbler's picture

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).

morph73's picture

So easy to make and totally delicious. A big thumbs up from my husband and 4 year old.

kizmcg's picture
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Really nice soup! I didn't have as much spinach as required so bulked it up with some extra potatoes. I didn't add cream either (trying t be healthy) and thickened it up with some corn flour. Will definitely cook again!

notthebestchef's picture
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This soup is really delicious and very healthy tasting too.
I discovered I only had half the amount of spinach required so I added some petit pois too.
Will definately make this again.

jedemilee's picture

Easy, delicious and my kids loved it!

jedemilee's picture

Easy, delicious and my kids loved it!

rossvanp's picture

Awesome recipe, try with some toasted pancetta to serve...

cmg1986's picture
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I just made this for lunch and it was surprisingly wonderful! Omitted the cream as I used whole milk and used the juice of the lemon instead of zest but it was so tasty. I was initially sceptical but it was absolutely delicious. Will definitely make this yummy bowl of goodness again.

untamedclare's picture
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Lovely soup, I made slightly less as I didn't have enough spinach but used the same amount of onion, garlic, potato and zest, well actually used a whole lemon zest but I think this is what made it so lovely. The lemon picked up the flavours so nicely and it tasted so fresh. I love that it is quite low calorie so I can eat a good sized bowl on my calorie controlled diet. I replaced the double cream with zero fat Greek yoghurt and it tasted great.

mbarbes's picture
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This makes a lovely soup. To keep the salt to a minimum, instead of stock I used water and seasoned the 600ml of water with a generous teaspoon of Delikatess Bruhe by Knorr. Also, added 1/2 teaspoon of cayenne pepper. Otherwise, followed the directions and it came out perfectly! If you have a hand blender, that is much easier than pouring into a blender. Made this for one of our first cool fall days, with plenty of spinach on hand, potato and onion. So healthy! Love it! Will make again many times!

adeagleson's picture

Just made this. I added a good slug of white wine and reduced before adding the stock. Also some dried nutmeg during cooking and the juice of the half lemon as well as the zest. After blending I thought it was lacking something so lightly fried 2 more minced garlic cloves in a little butter and added along with some grated mature cheddar and crumbled in some Danish blue I had in the fridge. Blended again and seasoned to taste and it was delicious!

weezef's picture
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Fab recipe - I love this soup and make it alot.

tordis's picture
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Not only does it look fabulous, but it tastes great, too!

maryam21's picture

I just tried this and I really enjoyed it - I added broccoli and coconut milk because thats what I had in my cupboard. A great recipe to keep up the iron levels

pharaoh101's picture
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Made this once more. This time with chopped spinach that was frozen (not fresh). Oh dear! It was far too spinachy! Oops.

Next time...

I think I'll use MUCH LESS frozen spinach. Maybe 300g.

And I'll DEFROST it beforehand in the microwave.

And I'll add a tin of MUSHY PEAS and some tinned baby carrots (as I think that's what I did on my first attempt: the one that worked well).

pharaoh101's picture
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Delicious! 5 stars. I can't believe it tastes so good. Healthy, cheap and easy to make. This will be a regular! Changes: I used-up my spring onions (instead of normal onion) and coconut oil (instead of butter) and it tasted great! Even nicer *without* the cream.

franwilks's picture
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Gorgeous soup, made it last night for my friend who loves spinach soup,
she said it was the best soup she has ever had.
Will def make this one again.

primerarosa's picture
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Must be me but thought this was terribly bland. So out came the cheese, thinly grated and added in to add a bit of flavour. Inspired by a broccoli and stilton soup :-)

Does anyone else have any ideas as to how to improve the flavour?

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