Creamy spinach soup

Creamy spinach soup

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(81 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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19th Oct, 2010
Gorgeous....didn't use cream, and used skimmed milk...very nice and very low fat!
7th Aug, 2010
I had a 260g packet of spinach to use up, so I halved the ingredients, used spring onions instead of a normal onion, didn't add lemon zest, nutmeg or cream and also used soya milk and it turned out lovely. Super-smooth and very tasty. An excellent quick and easy lunch.
10th Jul, 2010
I just made this recipe but with some changes to it, I didnt use the full weights of everything. I used less butter about 15g, and about two handfuls of frozen onions. For potatoes i used Jersey Royals about 3 small ones. I onlyy used 150ml of milk. And instead of garlic i used 3 tsp of Garlic Puree. I also used frozen spinach but defrosted it first before putting it into the mixture. And it is perfect not too creamy, perfectly thick aswell am really pleased with this first attempt. Not going to use the cream though, soured cream or a cream cheese would tase lovelyy with this sort of recipe. Anyways thanks
9th Jun, 2010
Lovely earthy taste. Works well with spinach or leaf beet or chard.
23rd Oct, 2009
Amazing velvety texture and really good flavour, with a nice zesty kick from the lemon. More of an occasional soup than a weekly event, but well worth trying.
jburton's picture
5th Oct, 2009
WOW this sounds lovely, we have LOADS of chard growing at the moment, so looking for lots of different recipes to do with it. Im going to do exactly what dicksurrey has done, cant wait i will be back to comment. x
4th Oct, 2009
lovely vibrant and tasty soup, I added some creamy blue cheese to lift the flavour a little and it was yummy! One note - please read the recipe properly and make sure you put lemon ZEST into the soup and not lemon JUICE!!! Otherwise you will end up with a curdled mess and only cornflour and extra cooking will save it!! ooops!! lol
28th Sep, 2009
I haven't made it yet so cannot rate it. It looks really good. Vegetarians quibble about chicken stock though.
13th Sep, 2009
Very easy to make, I substituted the spinach for chard, and served it with garlic bread. Perfect for an autumn evening. Delicious
12th Sep, 2009
tried this several times now - found the recipe to be quite bland :(


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