Creamy spinach soup

Creamy spinach soup

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(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
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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

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Comments, questions and tips

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adeagleson
16th Sep, 2012
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
8th Apr, 2012
5.05
Fab recipe - I love this soup and make it alot.
tordis
20th Mar, 2012
5.05
Not only does it look fabulous, but it tastes great, too!
maryam21
16th Mar, 2012
I just tried this and I really enjoyed it - I added broccoli and coconut milk because thats what I had in my cupboard. A great recipe to keep up the iron levels
pharaoh101
3rd Feb, 2012
5.05
Made this once more. This time with chopped spinach that was frozen (not fresh). Oh dear! It was far too spinachy! Oops. Next time... I think I'll use MUCH LESS frozen spinach. Maybe 300g. And I'll DEFROST it beforehand in the microwave. And I'll add a tin of MUSHY PEAS and some tinned baby carrots (as I think that's what I did on my first attempt: the one that worked well).
pharaoh101
29th Jan, 2012
5.05
Delicious! 5 stars. I can't believe it tastes so good. Healthy, cheap and easy to make. This will be a regular! Changes: I used-up my spring onions (instead of normal onion) and coconut oil (instead of butter) and it tasted great! Even nicer *without* the cream.
franwilks
29th Dec, 2011
5.05
Gorgeous soup, made it last night for my friend who loves spinach soup, she said it was the best soup she has ever had. Will def make this one again.
primerarosa
7th Dec, 2011
3.05
Must be me but thought this was terribly bland. So out came the cheese, thinly grated and added in to add a bit of flavour. Inspired by a broccoli and stilton soup :-) Does anyone else have any ideas as to how to improve the flavour?
smistry
18th Nov, 2011
5.05
love this soup, just warms you up and so healthy. The colour is a beauty!!
wardleakela
9th Nov, 2011
5.05
Not cooked with spinach much and was surprised how tasty this was. I didn't use milk or cream as I am lactose intolerant just substituted more home-made stock and added bits of left over ham from the weekend. Even the builders working on my house rated it!

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