Spinach Soup
A bowl of spinach soup is smooth, bright green and gently creamy, and it uses just a handful of ingredients. A potato thickens it without any flour, the spinach goes in at the very end so it keeps its colour, and a splash of double cream rounds it off. It makes four generous bowls in about 35 minutes, and is good with crusty bread.
- Total
- 32 min
- Prep
- 10 min
- Cook
- 22 min
- Serves
- 4
- Per serving
- 255kcal
How long to simmer spinach soup
The potatoes need about 12 minutes to soften, and the spinach just 2 minutes more. That is the whole secret of a green, fresh-tasting spinach soup: cook the base first and add the leaves at the end. A lemon wedge squeezed in at the end brightens it, and a little more nutmeg brings out the sweetness.
If you like a rustic texture, mash a few potato pieces with the back of a spoon rather than blending the whole pan.
Step-by-step spinach soup
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- Soften the onion Melt the butter in a large saucepan over a medium heat. Add the onion and cook for , stirring now and then, until soft and translucent but not brown. Stir in the garlic for the last minute.
- Simmer the potatoes Add the diced potatoes and the hot stock. Bring to the boil, then turn the heat down and simmer for , until the potato breaks easily when pressed with a fork.
- Wilt the spinach Add the spinach in handfuls, pushing it under the liquid as it wilts. Cook for only, until the leaves have collapsed but are still bright green.
- Blend and finish Take the pan off the heat and blend with a stick blender until completely smooth. Stir in the cream and nutmeg, season with salt and pepper, and heat gently for without letting it boil. Serve hot.
Serving and variations for spinach soup
Spinach soup makes a light lunch with a slice of crusty bread, or a starter before a main course. For another green soup, try nettle soup in spring. Alongside, an omelette with cheese turns a bowl of soup into a more filling supper.
Common problems and fixes for Spinach Soup
- The soup turns a dull olive green.
- The spinach has been cooked too long. Add it for the last 2 minutes only and blend straight away.
- The soup is too thick or too thin.
- Too thick: stir in a splash of hot water or stock. Too thin: simmer it uncovered for a few more minutes before the cream goes in, or leave a few pieces of potato unblended.
- The cream splits when you reheat it.
- Reheat slowly over a low heat, stirring, and do not let it boil once the cream is in.
Frequently asked questions about Spinach Soup
Can you freeze it?
Yes, for up to 2 months, but freeze it before adding the cream and stir the cream in after reheating. In the fridge it keeps for 3 days; reheat only once until steaming hot.
Can you use frozen spinach?
Yes. Use 300g of frozen leaf spinach, defrosted and squeezed dry, and add it to the pan with the potatoes for the last 3 minutes.
What can I use instead of double cream?
Whole milk makes a lighter soup, and 3 tablespoons of crème fraîche gives a tang. Stir either in off the heat.
What do you serve with spinach soup?
Crusty bread or garlic bread are the usual partners. A few golden croutons or a sprinkle of grated Parmesan on top add crunch and salt, though Parmesan makes it non-vegetarian.
How did you like the recipe?
4.8 / 5 · 75 ratings
