Creamy spinach soup

Creamy spinach soup

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(80 ratings)

Ready 1¼ hours


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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  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 medium onion, finely chopped



    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



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

  • 450ml chicken or vegetable stock
  • 600ml milk



    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



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

  • finely grated zest of half a lemon



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

  • freshly grated nutmeg, to taste



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

  • 3 tbsp double cream, to serve


  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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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!
8th Apr, 2012
Fab recipe - I love this soup and make it alot.
20th Mar, 2012
Not only does it look fabulous, but it tastes great, too!
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
3rd Feb, 2012
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).
29th Jan, 2012
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.
29th Dec, 2011
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.
7th Dec, 2011
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?
18th Nov, 2011
love this soup, just warms you up and so healthy. The colour is a beauty!!
9th Nov, 2011
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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