Spinach soup

Spinach soup

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(31 ratings)

Prep: 10 mins Cook: 25 mins


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

  • Vegetarian if veg stock used
  • Vegetarian

Nutrition: per serving

  • kcal192
  • fat12.6g
  • saturates7.2g
  • carbs13.1g
  • sugars4.4g
  • fibre5.4g
  • protein6.5g
  • salt2g
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  • 25g butter



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

  • 1 bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 leek (about 120g), sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 small sticks celery (about 85g), sliced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 small potato (about 200g), peeled and diced



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

  • ½ tsp ground black pepper
  • 1l stock (made with two chicken or vegetable stock cubes)
  • 2 x 200-235g bags spinach



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

  • 150g half-fat crème fraîche


  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.

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Comments, questions and tips

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25th May, 2018
Our new favourite soup - even my very fussy 7 year old son will eat it!
Sarah Rotimi's picture
Sarah Rotimi
5th Mar, 2018
I didn't have enough spinach so I put in some broccoli instead. I also didn't have any creme fraiche so I used 0% greek yoghurt. It was still delicious!
20th Dec, 2017
This has become a favourite soup, the whole family comes back for thirds. Must be a winner!
20th May, 2017
Used as a starting point, turned out delicious. Used chive in place of spring onion and cream cheese in place of creme fraiche because that's what I had, didn't ruin it.
Tony Sheehan 99's picture
Tony Sheehan 99
17th Apr, 2017
Did not have any potatoes so used sweet potatoes instead. The sugar hit was strong and delightful. Thanks for the receipts, have not attempted soup for many years.
12th Aug, 2016
Really good soup, tasty and quick. I always keep some in the freezer now. It's our second most favourite soup (curried butternut squash soup takes first place).
Triciamac62's picture
24th Mar, 2016
Really tasty soup . Followed the recipe exactly and everyone loved it. I make it regularly now.
2nd Mar, 2016
Made this today for lunch. I felt it was a bit thin, will add another potato next time. Very tasty though.
10th Jan, 2016
I also added 2 cloves of garlic and 2 unseeded red chillies, transformed the soup. Family and friends keep on asking me to make more :-)
14th Oct, 2015
Used this recipe as a base as I had no celery or potatoes. Instead I used the same amount of fresh spinach, a small pumpkin, two medium sized leeks. Did pretty much the same with these ingredients and the creme fraiche and it was delicious! Perfect for the autumn.


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