Spinach soup
By Caroline Hire
Cooking time
Prep: 10 mins Cook: 25 minsSkill level
EasyServings
Serves 4A 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
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- 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.
- Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
- Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
- Stir in the crème fraîche. Reheat and serve.
Recipe from bbcgoodfood.com, April 2012
Comments, questions and tips
Sign in or create your My Good Food account to join the discussion.
Comments
Show comments
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.