Creamy spinach soup

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Results 61-73

• pharout

  03 February 2012

  pharout commented on this recipe

  Made this once more. This time with chopped spinach that was frozen (not fresh). Oh dear! It was far too spinachy! Oops. Next time... I think I'll use MUCH LESS frozen spinach. Maybe 300g. And I'll DEFROST it beforehand in the microwave. And I'll add a tin of MUSHY PEAS and some tinned baby carrots (as I think that's what I did on my first attempt: the one that worked well).

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• Morgan Cooks

  05 March 2012

  Morgan Cooks rated this recipe

  

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• Maryam21

  16 March 2012

  Maryam21 commented on this recipe

  I just tried this and I really enjoyed it - I added broccoli and coconut milk because thats what I had in my cupboard. A great recipe to keep up the iron levels

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• tordis

  20 March 2012

  tordis rated and commented on this recipe

  

  Not only does it look fabulous, but it tastes great, too!

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• Louise

  08 April 2012

  Louise rated and commented on this recipe

  

  Fab recipe - I love this soup and make it alot.

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• adeagleson

  16 September 2012

  adeagleson commented on this recipe

  Just made this. I added a good slug of white wine and reduced before adding the stock. Also some dried nutmeg during cooking and the juice of the half lemon as well as the zest. After blending I thought it was lacking something so lightly fried 2 more minced garlic cloves in a little butter and added along with some grated mature cheddar and crumbled in some Danish blue I had in the fridge. Blended again and seasoned to taste and it was delicious!

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• mbutters

  07 October 2012

  mbutters rated and commented on this recipe

  

  This makes a lovely soup. To keep the salt to a minimum, instead of stock I used water and seasoned the 600ml of water with a generous teaspoon of Delikatess Bruhe by Knorr. Also, added 1/2 teaspoon of cayenne pepper. Otherwise, followed the directions and it came out perfectly! If you have a hand blender, that is much easier than pouring into a blender. Made this for one of our first cool fall days, with plenty of spinach on hand, potato and onion. So healthy! Love it! Will make again many times!

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• Clare

  06 January 2013

  Clare rated and commented on this recipe

  

  Lovely soup, I made slightly less as I didn't have enough spinach but used the same amount of onion, garlic, potato and zest, well actually used a whole lemon zest but I think this is what made it so lovely. The lemon picked up the flavours so nicely and it tasted so fresh. I love that it is quite low calorie so I can eat a good sized bowl on my calorie controlled diet. I replaced the double cream with zero fat Greek yoghurt and it tasted great.

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• CarlyG

  24 January 2013

  CarlyG rated and commented on this recipe

  

  I just made this for lunch and it was surprisingly wonderful! Omitted the cream as I used whole milk and used the juice of the lemon instead of zest but it was so tasty. I was initially sceptical but it was absolutely delicious. Will definitely make this yummy bowl of goodness again.

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• Vanp

  26 February 2013

  Vanp commented on this recipe

  Awesome recipe, try with some toasted pancetta to serve...

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• Emilee

  07 March 2013

  Emilee commented on this recipe

  Easy, delicious and my kids loved it!

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• Emilee

  07 March 2013

  Emilee commented on this recipe

  Easy, delicious and my kids loved it!

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• notthebestchef

  02 May 2013

  notthebestchef rated and commented on this recipe

  

  This soup is really delicious and very healthy tasting too. I discovered I only had half the amount of spinach required so I added some petit pois too. Will definately make this again.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Ready 1¼ hours

Vegetarian

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

Per serving

226 kcalories, protein 10g, carbohydrate 17g, fat 14 g, saturated fat 8g, fibre 3g, salt 1.22 g

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