Creamy spinach soup

You can almost feel this soup coursing through your veins with its nutrients! It’s a bowl of goodness that happens to taste awesome too (what DOESN’T taste awesome with cream?). Forget those gloopy green Kermit shakes and whizz up a bowl of this instead.
  • Serves
  • Prep
    10 mins
  • Cook
    20 mins
  • Difficulty
  • 50g butter
  • 1 medium onion, finely chopped
  • 1 large fat garlic clove, finely chopped
  • 1 medium potato, peeled and chopped into chunks
  • 400ml vegetable stock
  • 550ml whole milk
  • 450g fresh spinach, washed thoroughly
  • finely grated zest of half a lemon
  • freshly grated nutmeg, to taste
  • 4 tablespoons of double cream, to serve
Melt the butter in a large pan, add the onion and garlic and fry gently until soft and translucent. Add the potato and continue to cook gently for a couple of minutes.

Add the stock and simmer for around 10 minutes until the potato softens.

Pour in the milk and bring to a simmer, then add half the spinach and the lemon zest. Simmer for a few minutes until the spinach has wilted. Allow to cool for a few minutes.

Pour the soup into a blender or food processor (or use a stick blender) and add the rest of the spinach – this will keep the soup bright and fresh. Process until smooth.

Return to the pan and reheat. Taste and season with sea salt, black pepper and nutmeg.

Serve swirled with cream.
Nutrition info
Spinach, as well as being very high on Vitamins A and K, and manganese, has great ant-inflammatory effects – inflammation is a precursor to many diseases and conditions, including some cancers. The density of nutrients in spinach puts it at the top of the foods list for goodness.
Get your healthy glow on with an eatnaturally plan!
The food you eat can be the safest, most powerful, form of medicine.
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