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
Save to My Good Food
Please sign in or register to save recipes.


  • 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

Ads by Google

Comments, questions and tips

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

Comments (75)

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

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

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?

tich302001's picture

My mother loves this soup and I make it on a regular basis

pinkpenguin70's picture

I had some spinach which I needed to use up so I thought I'd give this soup a go - and I'm so glad I did as it is delicious! As I'm trying to lose weight I didn't use butter, but just used a teaspoon of vegetable oil instead, and I used skimmed milk and didn't add the cream. The result was still a lovely, healthy, fresh tasting soup! I will definitely be making this again and have already passed the recipe on to relatives!

zuzie_q's picture

Absolutely delicious! I'll definitely be making this again. I didn't use as much spinach as the recipe said as I made it in the attempt to use up what spinach I did have left, but I think it was perfect!

louise777's picture

Really tastey, didnt use as much butter as it said as it seemed like a lot! Really creamy tasing - even without the cream! Four VERY generous servings!

elainejdavis's picture

I actually found this a bit bland but without the cream it is a nice healthly starter and the kids loved the fact that it was bright green!

evazwaving's picture

This is a great soup and I woud recommend it to any unexperienced cook. But please don't freeze and/or reheat the soup. Reheated spinach contains high(er) levels of nitrites, that in the stomach will be transformed into carcinogenic nitrosamine.
Spinach is really healthy, but only fresh from the stove!

classified's picture

Lovely soup and it freezes well.

kernowcook's picture

Really lovely, I used semi skimmed milk and added a dollop of philly soft cream cheese (needed using up) at the same time and did not serve it with cream. Thinking of making a couple of batches now and keeping in freezer in indervidual portions so can quickly defrost and use it for unexpected visitors over Christmas time.

lyndsey_allison0506's picture

Really healthy but so tasty considering the amount of ingredients. Definitely worth reserving half of the spinach as this makes the soup so flavourful. And as this is freezable, you can have this as a super healthy standby in the freezer for the kids! (not to mention the adults - you definitely feel good and healthy after this soup)


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…