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…

  • 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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20th Oct, 2011
Really yummy! The kids loved it too!
9th Oct, 2011
Very bright green and tasty. Makes a very healthy lunch, surprisingly filling.
25th May, 2011
l have just made this soup for supper and it was lovely. l didn't have any lemon but added tyme and made it with soya milk. Very simple and easy soup to make. There is enough for tomorrow in the fridge.
24th May, 2011
Mine came out a bit runny but the taste was nice. Will use bigger potato next time.
24th May, 2011
My came out a bit runny but the taste was still good. I'll use a bigger potato next time.
15th Apr, 2011
Very simple and delicious soup. I can feel my muscles bulging as we speak!
27th Mar, 2011
This has to be one of the nicest soups I have ever tasted. It has such interesting depth of flavour but doesn't overwhelm. I added the juice of the lemon as well as the grated peel and it's just delicious. We ate some and I froze some and the flavour of the frozen soup was just as delicious as the batch that hadn't been frozen. If anything, the flavours were more defined, with the lemon coming more to the fore. I will most definitely be making and freezing this again :-)
25th Mar, 2011
Very nice soup for spring or summer. Not as creamy as I thought (but then I did swap the cream for Philadelphia and used skimmed milk), but still very tasty! Looks amazing too, so green!
9th Mar, 2011
As all the previous comments, a really yummy soup. Easy to make and full of goodness. Will definately make again and will pass on recipe to my friends
4th Dec, 2010
How do you actually make this soup? Do you put everything in a blender and just boil it or is there some other special way to do this? Sorry if this was a stupid question but I've never made soup before! :)


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