Creamy spinach soup

Creamy spinach soup

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(71 ratings)

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

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Comments, questions and tips

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rhl500
9th Oct, 2011
5.05
Very bright green and tasty. Makes a very healthy lunch, surprisingly filling.
amitie
25th May, 2011
4.05
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
24th May, 2011
4.05
Mine came out a bit runny but the taste was nice. Will use bigger potato next time.
kaszamar
24th May, 2011
4.05
My came out a bit runny but the taste was still good. I'll use a bigger potato next time.
allisonback
15th Apr, 2011
Very simple and delicious soup. I can feel my muscles bulging as we speak!
donahilaria
27th Mar, 2011
5.05
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
25th Mar, 2011
4.05
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
9th Mar, 2011
4.05
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
4th Dec, 2010
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
19th Oct, 2010
5.05
Gorgeous....didn't use cream, and used skimmed milk...very nice and very low fat!

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