Spinach soup

Spinach soup

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian if veg stock used
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
192
protein
6.5g
carbs
13.1g
fat
12.6g
saturates
7.2g
fibre
5.4g
sugar
4.4g
salt
2g

Ingredients

  • 25g butter
  • 1 bunch spring onions, chopped
  • 1 leek (about 120g), sliced
  • 2 small sticks celery (about 85g), sliced
  • 1 small potato (about 200g), peeled and diced
  • ½ tsp ground black pepper
  • 1l stock (made with two chicken or vegetable stock cubes)
  • 2 x 200-235g bags spinach
  • 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.

Recipe from bbcgoodfood.com, April 2012

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Comments

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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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