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Soup of Spinach with Cream









Useful Information

Preparation Time –

10 mins

Cooking Time –

15 mins

Difficulty –


Portions –

Serves 4


  • 400g frozen spinach, defrosted and
    passed through the food processor
  • 1 shallot onion (or small red onion)
  • 1 floury or waxy potato
  • 1 Tbsp butter (or olive oil)
  • 1l good quality vegetable
    stock, e.g. Dr Coy’s
  • Salt, pepper and freshly
    ground nutmeg
  • For the cream topping: 150ml
    full-fat milk, some salt
    and more ground nutmeg

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    Spinach is one of those superfoods I firmly believe in. Packed full of green power nutrition, low in calories, versatile and delicious. I love it cooked or raw. You can eat in for dinner or drink it in a smoothie. This soup is a new twist on spinach and definitely something special. I would recommend it as a nutrient-packed power starter when having friends over for a meal. Replace the dairy cream with soy cream or coconut cream as desired.

    soup of spinach



    • Finely chop the shallot and gently sweat in a little butter or olive oil in a deep pan, stirring to avoid burning.
    • Meanwhile, peel and cut the potato into small bite-size chunks. Add the potato and defrosted spinach you have passed through a food processor to break up all the stalks.
    • Sweat everything for a few minutes, frequently stirring to avoid burning. Next, add the warm vegetable stock, some salt & pepper.
    • Once the potatoes are cooked through, after about 10 mins, pass the soup through a food processor again to give it a smooth consistency. Grate some nutmeg into it.
    • For the cream topping: in a separate pan, gently heat some milk and ground nutmeg.
    • Either pass through a food processor or use a whisk to create foamed milk.
    • You can either use only the foam to serve, or use a little of the warmed milk as well. Bon appetit!

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