Name: Cream of Spinach Soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 30g unsalted butter; 125g/1 onion, peeled and chopped into similar size cubes; 12g/3 cloves of garlic, peeled and crushed or finely chopped; 150g peeled and cubed potato; 450g spinach; ½ - 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; 500ml chicken or vegetable stock; 400ml - 500ml milk (I use full cream dairy milk.)

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A wonderfully nutritious, healthy, colourful, vibrant green spinach soup to sustain, nourish and comfort you! This is seriously delicious whilst also being healthy and creamy – the ultimate comfort soup!

Spinach is rich in Vitamins A, B2, C, K as well as folic acid, magnesium, manganese, iron and calcium. It is seriously good for you and has many health benefits. Eating spinach can help reduce blood pressure, improve your bone health, aid digestion and restore energy and vitality. What is not to like? Made with a mixture of stock and milk, rather than cream, this soup is healthy without compromising on taste.

I first made this soup when I was in Switzerland by myself during a very cold January. I bought a rather large 500g bag of spinach – that’s quite a lot to eat on your own, but it is amazing how it reduces when cooked. The weather was very conducive to warming comfort food – soups and casseroles were perfect, not to mentions a spicy curry from time to time. Having said that, when I am on my own I am more often tempted to eat treats and snack on unhealthy treats rather than make a proper meal. Hence I made this soup – healthy, moreish and very comforting. Just perfect!

How to make Cream of Spinach Soup

This recipe is based on my Core Recipe for Cream of Vegetable Soup. It is quick and easy and all made on the stove. Collect all your ingredients together:

unsalted butter
onion
garlic
potato
spinach
salt
freshly ground black pepper
stock
milk

Fry the onion in butter add then add the garlic and potato. Pour in the stock and add the salt and pepper. Simmer until the potato is just cooked. Add the spinach and 4/5 of the milk and continue to cook until thoroughly wilted. Leave the soup to cool a little and then puree either with a blender, food processor or an immersion blender. Taste and adjust seasoning and consistency. Garnish your soup and you are good to go!

Serve your soup simply as it is or consider serving it with delicious fresh bread and some of the following toppings:

Topping ideas:

Drizzle with fresh cream or ricotta cheese (loosened with a little milk)
Scatter over chopped cooked crispy bacon
Some garlic and/or cheese croutons
Sprinkle with chopped shredded fresh herbs
Chopped vegetables eg some raw spinach of some diced tomatoes
Drizzle with chilli oil
Grated cheese e.g. cheddar, parmesan
Or all of the above!

Serving suggestions:

Fresh country bread, white or brown
Fresh naan or flatbread

Cooking in a Slow Cooker

Alternatively cook your soup in the slow cooker. Simply make as described in the recipe and when you have added the potatoes, transfer your mixture to a slow cooker. Cook on high for 2 hours or on low for 4 hours. Then add the spinach and milk and continue to cook for 1 hour on high or 2 hours on low. Puree before you serve.

Cream of Spinach Soup

A wonderfully nutritious, healthy, colourful, vibrant green spinach soup to sustain, nourish and comfort you!

Course Light meal, Lunch, Supper

Cuisine Western

Keyword healthy, soup, spinach

Prep Time 10 minutes

Cook Time 30 minutes

Author Susan

Ingredients

30g unsalted butter
125g/1 onion, peeled and chopped into similar size cubes
12g/3 cloves of garlic, peeled and crushed or finely chopped
150g peeled and cubed potato
450g spinach
½ – 1 teaspoon salt
¼ teaspoon freshly ground black pepper
500ml chicken or vegetable stock
400ml – 500ml milk (I use full cream dairy milk.)

Instructions

Equipment

Kitchen scales
Measuring spoons and measuring jug
Chopping board and knife
Blender/food processor/immersion blender
Cast iron casserole dish or saucepan

Method

Prepare the soup: prepare the onion, garlic and potato as described.
Heat the butter over a medium heat in a large cast iron casserole dish or saucepan and cook for onion for 5 minutes until lightly caramelised.
Add the garlic and potato and cook for a further minute.
Add ½ teaspoon salt, ¼ teaspoon pepper and 500ml of stock. Mix and bring to a gentle simmer. Cook, covered for 15 minutes or until the potatoes and onion are soft.
Add the spinach and 400ml milk and cook until the spinach has fully wilted and is very soft. Around 10 – 15 minutes.
Leave to sit for 15 minutes to cool a little
Blend the soup:
Either use an immersion stick blender to blend the soup in the casserole dish, or
Blend in a food processor or blender. Do this in batches to avoid spillage and be careful transferring the very hot liquid and vegetables.
Pour everything back into your casserole/saucepan and bring the soup to a gentle simmer, taste and adjust seasoning and consistency if necessary. The amount of extra seasoning will depend on how well the stock has been has been seasoned. I find that I only need 400ml milk. Bring back to a simmer.
To serve: serve in warmed bowls with fresh bread and your choice of toppings and accompaniments.