Creamy spinach soup

Creamy spinach soup

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(68 ratings)

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)

HungryHatter's picture

Loved this recipe! The milk made it wonderfully creamy I just added a one tablespoon of half fat creme fraiche instead of the double cream and it still tasted creamy. I'd probably add a bit more lemon zest next time as I couldn't tell it was there. My 4 year old absolutely loved it even though he usually refuses spinach so definitely a winner in my book!

Marchblossom's picture

Delicious healthy soup. Cooked the first half of spinach for only 5 mins not 15 as suggested. 15 mins is overkill!! Didn't use any milk, cream, yoghurt or alternative thickener - the potato thickens it enough and is so much healthier. Made half then amount but used the same amount of onion and garlic. Didn't have lemon but this would definitely have improved it. Good base recipe!

Kryiasue's picture

Didn't use milk, instead more water with dssertsp cornflower, perfect consistency. Didn't have unwaxed lemon so used juice. Added a dollop of greek yoghurt upon serving. Deelish and super healthy.

cordeliajane's picture

Being rather lazy, I made this with 500g frozen whole leaf spinach (half a 1kg bag) which I just threw in with the stock (I did not defrost), after softening the onion and potato. My measuring jug is only 500ml so I used 500ml stock and 500ml milk. I left out the lemon as I'm not a fan of lemon in my lunch, and I grated about half a nutmeg in it. The grating was the only effortful part. Have made it twice like this - very easy and yummy (if you like spinach).

Luna26's picture

Nice and easy recipe. I used sweet potato instead of potato and it still tasted yummy!

Beasles's picture

personally I would never cook spinach for 15 minutes so my take on this recipe is to cook the potato until it is nearly cooked and then cook all the spinach for five minutes until just wilted and then whizz in food processor. Perfect.

Roger24's picture

I really love this recipe. I am a big fan of spinach too. I recently saw these spinach recipes and i must say they are quite good.

Ruby Sparkes's picture

We love this recipe, but this week we will be substituting spinach for nettles!

Magscribbler's picture

Delicious way to use up a lot of spinach. I can't eat dairy so I substituted the milk with cashew cream (made by blending pre-soaked cashew nuts with water) and the resulting soup was creamy and filling. Served with a sprinkle of grated nutmeg and lemon zest on top. Also added celery and a bay leaf to the initial stages while cooking potato and onions for extra depth of flavour (removed bay leaf before blending).

morph73's picture

So easy to make and totally delicious. A big thumbs up from my husband and 4 year old.

kizmcg's picture

Really nice soup! I didn't have as much spinach as required so bulked it up with some extra potatoes. I didn't add cream either (trying t be healthy) and thickened it up with some corn flour. Will definitely cook again!

notthebestchef's picture

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.

jedemilee's picture

Easy, delicious and my kids loved it!

jedemilee's picture

Easy, delicious and my kids loved it!

rossvanp's picture

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

saltedcaramel's picture

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.

untamedclare's picture

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.

mbarbes's picture

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!

adeagleson's picture

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!

weezef's picture

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


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Tips (1)

rtight's picture

To make this slightly healthier I used a little olive oil instead of butter and didn't use the cream to finish. I also used the juice of half a lemon when seasoning to round off the flavours. Very delicious!

last edited: 13:59, 22nd Jun, 2013

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