Creamy Spinach Soup

READY IN: 50mins


  • 50
  • 1
    medium onion, finely chopped
  • 2
    garlic cloves, finely chopped
  • 1
    medium potato, peeled and chopped into chunks
  • 450
    ml chicken stock or 450 ml vegetable stock, from 1 cube
  • 600
    ml milk
  • 450
    g fresh spinach, washed if necessary and roughly chopped
  • 12
    lemon, finely grated zest of
  • 1
    pinch freshly grated nutmeg
  • 3
    tablespoons 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.