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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dicksurrey's picture
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Very easy to make, I substituted the spinach for chard, and served it with garlic bread. Perfect for an autumn evening. Delicious

andycorney's picture
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tried this several times now - found the recipe to be quite bland :(

p_chakrabarty's picture

OMG!!!.....I think i have died and gone to heaven!!!.....This is by far one of the best recipes ive come across in my life!!!....After the initial accident of the blender malfunctioning and me being covered in a mixture of milk & wilted spinach this soup is an absolute joy!!!...I think my spinach intake is going to go through the roof!

trishabaxter's picture

Absolutely delicious - I have just made this for my lunch (whilst catching up with ironing and housework) and was very simple to make and ready in a jiffy - I used a swirl of double cream as a naughty treat but it worked really well too. Yummy

mazk72's picture
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i made this soup today and it was delicious i never used butter i fryed the onions and garlic in a tablespoon of olive oil.I also used semi skimmed milk and added a little drop of cream cheese but i didn't add the nutmeg as i dont like it.
In saying that the soup was amazing and i will be making this regularly

gunners14's picture
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Delicious, I'll be making this for years to come. It's one of the few recipe's both my wife and I enjoyed as much as the other.

Valperga's picture
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Tastes great, looks great, a super starter. I was sceptical, but the lemon zest works brilliantly, but I think half the amount of butter would be enough. White wine instead of butter may also work but haven't tried it.

elizagil's picture

Absolutely delicious. I used just a small bit of butter, a splash of olive oil and skimmed milk and it was still thick and creamy thanks to the potato. Will definitely make again.

gigoodfood's picture

I made a little deviation from the original and I think it taste as good.....if not better ;-) Followed the same procedure but instead of cream I had a teaspoonful of lite cremé fraiche at the buttom of the bowl before a pouring in the soup. and to finish it off I had 2-3 sour-cream potetochips to decorate. Hmmmm delicious.
I guess this is not for the weight watchers, but for special occasions, I think this is great.

timchild's picture
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Was very good, made with low fat milk and no nutmeg.

hrewnorris's picture

super, thanks

weekary32's picture
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Forgot to say I defrosted the frozen spinach and then added it as per the recipe as if it was normal spinach.

weekary32's picture
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It was fabulous with the frozen spinach. I didn't add cream, used semi skimmed milk and added in a small amount of oft cheese at the end. Delicious!!

weekary32's picture
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Trying it with frozen right now. Will let you kow Hel-Brit how it tastes and what my partner thinks.

hrewnorris's picture

I haven't tried this yet but I can only get frozen spinach out here... could anyone give me any suggestions on how I cook this with frozen spinach? Thanks

hibrowning's picture
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Colour is fantastic, very tasty and all that spinach is good for you too, especially if you leave out the cream as I did! will definitely make again.

carley463's picture

I've tried other spinach soup recipes and i thought they were all a bit bland but this one is so tasty adding the remaining half of the raw spinach at the end made a huge difference to the colour and the flavour. I had some left over asparagus so i added that and had some left over white wine so i cooked the onions and garlic with the wine don't know how much i changed the flavour of the recipe by doing this but it was amazingly yummy, would recommend.

suzilawrence's picture

I made this soup due to the glut of spinach I currently had in my garden. It did not disappoint and I was extremely pleased with the end product. This soup improves overnight - if possible - and does not even need the cream, it is perfect and tasty without.

Suzi Lawrence

flissytuk's picture
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oops! Yeah i followed the recepie but both my husband and i found this soup very salty and not very yummy atall! Maybe we just don't like spinach?

flissytuk's picture
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I

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