Creamy spinach soup

Ready 1¼ hours


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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  • 50g butter



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

  • 1 medium onion, finely chopped



    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



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

  • 450ml chicken or vegetable stock
  • 600ml milk



    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



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

  • finely grated zest of half a lemon



    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


  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

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Comments (75)

suzieb89's picture

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

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

btp100's picture

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

jojosmiles's picture

lovely vibrant and tasty soup, I added some creamy blue cheese to lift the flavour a little and it was yummy!
One note - please read the recipe properly and make sure you put lemon ZEST into the soup and not lemon JUICE!!! Otherwise you will end up with a curdled mess and only cornflour and extra cooking will save it!! ooops!! lol

goatcheesecurrants's picture

I haven't made it yet so cannot rate it. It looks really good. Vegetarians quibble about chicken stock though.

dicksurrey's picture

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

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

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

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

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

Was very good, made with low fat milk and no nutmeg.

hrewnorris's picture

super, thanks

weekary32's picture

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

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

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


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