Creamy spinach soup

Creamy spinach soup

  • 1
  • 2
  • 3
  • 4
  • 5
(53 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
franwilks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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?

smistry's picture
  • 1
  • 2
  • 3
  • 4
  • 5

love this soup, just warms you up and so healthy. The colour is a beauty!!

wardleakela's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Not cooked with spinach much and was surprised how tasty this was. I didn't use milk or cream as I am lactose intolerant just substituted more home-made stock and added bits of left over ham from the weekend. Even the builders working on my house rated it!

liddy18's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really yummy! The kids loved it too!

rhl500's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very bright green and tasty. Makes a very healthy lunch, surprisingly filling.

amitie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

l have just made this soup for supper and it was lovely. l didn't have any lemon but added tyme and made it with soya milk. Very simple and easy soup to make. There is enough for tomorrow in the fridge.

kaszamar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mine came out a bit runny but the taste was nice. Will use bigger potato next time.

kaszamar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My came out a bit runny but the taste was still good. I'll use a bigger potato next time.

allisonback's picture

Very simple and delicious soup. I can feel my muscles bulging as we speak!

donahilaria's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This has to be one of the nicest soups I have ever tasted. It has such interesting depth of flavour but doesn't overwhelm. I added the juice of the lemon as well as the grated peel and it's just delicious. We ate some and I froze some and the flavour of the frozen soup was just as delicious as the batch that hadn't been frozen. If anything, the flavours were more defined, with the lemon coming more to the fore. I will most definitely be making and freezing this again :-)

kimann88's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice soup for spring or summer. Not as creamy as I thought (but then I did swap the cream for Philadelphia and used skimmed milk), but still very tasty! Looks amazing too, so green!

emmakanter68's picture
  • 1
  • 2
  • 3
  • 4
  • 5

As all the previous comments, a really yummy soup. Easy to make and full of goodness. Will definately make again and will pass on recipe to my friends

camillivanilli's picture

How do you actually make this soup?
Do you put everything in a blender and just boil it or is there some other special way to do this?
Sorry if this was a stupid question but I've never made soup before! :)

star2501's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous....didn't use cream, and used skimmed milk...very nice and very low fat!

shinyoctopus's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I had a 260g packet of spinach to use up, so I halved the ingredients, used spring onions instead of a normal onion, didn't add lemon zest, nutmeg or cream and also used soya milk and it turned out lovely. Super-smooth and very tasty. An excellent quick and easy lunch.

suzieb89's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I just made this recipe but with some changes to it, I didnt use the full weights of everything.
I used less butter about 15g, and about two handfuls of frozen onions.
For potatoes i used Jersey Royals about 3 small ones.
I onlyy used 150ml of milk.
And instead of garlic i used 3 tsp of Garlic Puree.
I also used frozen spinach but defrosted it first before putting it into the mixture. And it is perfect not too creamy, perfectly thick aswell am really pleased with this first attempt.
Not going to use the cream though, soured cream or a cream cheese would tase lovelyy with this sort of recipe.

Anyways thanks

karenrs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely earthy taste. Works well with spinach or leaf beet or chard.

btp100's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing velvety texture and really good flavour, with a nice zesty kick from the lemon. More of an occasional soup than a weekly event, but well worth trying.

jburton's picture

WOW this sounds lovely, we have LOADS of chard growing at the moment, so looking for lots of different recipes to do with it.
Im going to do exactly what dicksurrey has done,
cant wait i will be back to comment. x

Pages

Questions

Tips