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Spinach soup

Spinach soup

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(14 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze

Nutrition and extra info

  • Vegetarian if veg stock used
  • Vegetarian

Nutrition per serving

  • kcalories192
  • fat12.6g
  • saturates7.2g
  • carbs13.1g
  • sugars4.4g
  • fibre5.4g
  • protein6.5g
  • salt2g
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Ingredients

  • 25g butter

    Butter

    butt-err

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

  • 1 bunch spring onions, chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 leek (about 120g), sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 small sticks celery (about 85g), sliced

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 small potato (about 200g), peeled and diced

    Potato

    po-tate-oh

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

  • ½ tsp ground black pepper
  • 1l stock (made with two chicken or vegetable stock cubes)
  • 2 x 200-235g bags spinach

    Spinach

    spin-atch

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

  • 150g half-fat crème fraîche

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Method

  1. Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.

  2. Pour in the stock and cook for 10 – 15 minutes until the potato is soft.

  3. Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.

  4. Stir in the crème fraîche. Reheat and serve.

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Comments (13)

Duncan1965's picture
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I also added 2 cloves of garlic and 2 unseeded red chillies, transformed the soup. Family and friends keep on asking me to make more :-)

natouchka's picture
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Used this recipe as a base as I had no celery or potatoes. Instead I used the same amount of fresh spinach, a small pumpkin, two medium sized leeks. Did pretty much the same with these ingredients and the creme fraiche and it was delicious! Perfect for the autumn.

bondigo's picture

Really nice, will be making this again.

Yo-Lisa's picture
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This is fantastic healthy Spinach soup ! I slightly changed recipe in my taste. I used 4 big sticks celery because I like it and I only put just a tea spoon of crème fraîche when I serve to each bowls, instead of pour half of the container while cooking. It was still delicious. I'm going to cook this more and more as it gets cold. Thanks BBC good food.

clairesastar's picture
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Just made this... it was delicious! I didn't have celery, leeks or spring onion so just used onion and some garlic cloves for extra flavour. Also Quick, easy, tasty and healthy- what more could you want!

katie-jo21's picture
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Made this soup for myself and two others, we all loved it. Filling, tasty and healthy. Will definitely make it again.

butterflies122012's picture

I loved it, added a little more salt to it but it was really tasty, will definitely make it again. Nice and healthy and a fab colour!

maddymanchi's picture
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I just tried this for dinner today and my husband and I absolutely loved it!!
I added in about 3 pods of garlic and sauteed it off with the rest of the veggies in the beginning to add a little punch along with a bit of salt.Will definitely try again!

pigletfairy's picture

Oh my god, it's amazing! So easy to make & tastes so lovely & good for you too.

anzointhehouse's picture

A little bland but nice with some grated Parmesan on top. I also added some black pepper

hortensja's picture
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Nice soup, I used parsnip instead of potato to avoid starch and frozen spinach.

fionnuala21's picture
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This was a great way to use spinach, and mine came out as the greenest thing I've ever seen! I found it quite bland, though - I ended up adding salt to it, which I never do when I'm making soup with stock cubes, and I also added quite a lot of nutmeg to add some flavour / spice. It tasted better as leftovers when the flavours developed more.

grandmagrandad's picture
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have't got any fresh spinach in at the moment but going to try it tonight using tinned. sounds good for us veggies

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