Creamy spinach soup

Creamy spinach soup

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(79 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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zuzie_q
18th Apr, 2008
5.05
Absolutely delicious! I'll definitely be making this again. I didn't use as much spinach as the recipe said as I made it in the attempt to use up what spinach I did have left, but I think it was perfect!
louise777
5th Mar, 2008
Really tastey, didnt use as much butter as it said as it seemed like a lot! Really creamy tasing - even without the cream! Four VERY generous servings!
elainejdavis
20th Feb, 2008
3.05
I actually found this a bit bland but without the cream it is a nice healthly starter and the kids loved the fact that it was bright green!
evazwaving
7th Feb, 2008
5.05
This is a great soup and I woud recommend it to any unexperienced cook. But please don't freeze and/or reheat the soup. Reheated spinach contains high(er) levels of nitrites, that in the stomach will be transformed into carcinogenic nitrosamine. Spinach is really healthy, but only fresh from the stove!
classified
11th Jan, 2008
4.05
Lovely soup and it freezes well.
kernowcook
20th Nov, 2007
5.05
Really lovely, I used semi skimmed milk and added a dollop of philly soft cream cheese (needed using up) at the same time and did not serve it with cream. Thinking of making a couple of batches now and keeping in freezer in indervidual portions so can quickly defrost and use it for unexpected visitors over Christmas time.
lyndsey_allison0506
6th Nov, 2007
5.05
Really healthy but so tasty considering the amount of ingredients. Definitely worth reserving half of the spinach as this makes the soup so flavourful. And as this is freezable, you can have this as a super healthy standby in the freezer for the kids! (not to mention the adults - you definitely feel good and healthy after this soup)

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