Creamy spinach soup

Creamy spinach soup

  • 1
  • 2
  • 3
  • 4
  • 5
(73 ratings)

Ready 1¼ hours

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

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

  • 1 medium onion, finely chopped
    Onion

    Onion

    un-yun

    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
    Potato

    Potato

    po-tate-oh

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

  • 450ml chicken or vegetable stock
  • 600ml milk

    Milk

    mill-k

    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
    Spinach

    Spinach

    spin-atch

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

  • finely grated zest of half a lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • freshly grated nutmeg, to taste
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 3 tbsp double cream, to serve

Method

  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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Magscribbler
12th May, 2014
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
11th May, 2014
So easy to make and totally delicious. A big thumbs up from my husband and 4 year old.
kizmcg
18th Aug, 2013
4.05
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
2nd May, 2013
4.05
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
7th Mar, 2013
Easy, delicious and my kids loved it!
jedemilee
7th Mar, 2013
Easy, delicious and my kids loved it!
rossvanp
26th Feb, 2013
Awesome recipe, try with some toasted pancetta to serve...
saltedcaramel
24th Jan, 2013
5.05
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
6th Jan, 2013
5.05
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
7th Oct, 2012
5.05
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!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.