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The lovely, leafy, fresh spinach makes for a flavourful and wonderfully deep-green soup.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $1.64 view details
  • 50 g butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 medium potato, peeled and chopped into chunks
  • 450 ml chicken or vegetable stock from 1 cube
  • 600 ml milk
  • 450 g fresh spinach, washed if necessary and roughly chopped
  • Finely grated zest of half a lemon
  • Freshly grated nutmeg, to taste
  • 3 tbs double cream, to serve


Melt the butter in a large saucepan, add the onion and garlic and fry gently for 5-6 minutes until soft.
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.
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.
Return to the pan and reheat. Taste and season with pepper and nutmeg. Dilute the soup with a little hot water if too thick. Ladle the soup into bowls and swirl in the cream.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 401g
Recipe makes 4 servings
Calories 430  
Calories from Fat 261 61%
Total Fat 29.24g 37%
Saturated Fat 14.04g 56%
Trans Fat 0.0g  
Cholesterol 107mg 36%
Sodium 260mg 11%
Potassium 1044mg 30%
Total Carbs 20.07g 5%
Dietary Fiber 3.1g 10%
Sugars 9.87g 7%
Protein 23.1g 37%



  • judee
    May 17, 2015
    What a great comfort soup. Looks so good with the potatoes and spinach!

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