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Creamy spinach soup

Creamy spinach soup

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Rating: 5 out of 5.90 ratings
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  • Preparation and cooking time
    • Total time
    • Ready 1¼ hours
  • Easy
  • Serves 4

The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal226
fat14g
saturates8g
carbs17g
sugars0g
fibre3g
protein10g
low insalt1.22g
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Ingredients

Method

  • STEP 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.

  • STEP 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

RECIPE TIPS
GETTING IT BRIGHT GREEN

The secret of a fresh-flavoured, bright green soup is to cook half the spinach briefly in the soup for depth of flavour, then add the remaining raw spinach when liquidising.

Recipe from Good Food magazine, March 2004

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Rating: 5 out of 5.90 ratings

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