This easy, creamy spinach soup is a quick, nutritious meal that’s perfect for a cozy lunch or light dinner. Made with simple ingredients like leeks, celery, and spinach, it’s packed with flavor and can be whipped up in no time. Add a swirl of crème fraîche for extra richness and enjoy it hot!
Ingredients Needed
- 25g (2 tbsp) butter
- 1 bunch spring onions, chopped
- 1 leek (about 120g / 4.2 oz), sliced
- 2 small sticks of celery (about 85g / 3 oz), sliced
- 1 small potato (about 200g / 7 oz), peeled and diced
- ½ tsp ground black pepper
- 1 litre (4 cups) stock (made with two chicken or vegetable stock cubes)
- 2 x 200-235g (7-8 oz) bags spinach
- 150g (5 oz) half-fat crème fraîche
How To Make Spinach Soup
- Sauté Vegetables: Heat the butter in a large saucepan. Add the spring onions, leek, celery, and potato. Stir and cover with a lid. Sweat for 10 minutes, stirring a couple of times.
- Cook Potato: Pour in the stock and cook for 10–15 minutes until the potato is soft.
- Add Spinach: Add the spinach and cook for a couple of minutes until wilted.
- Blend Soup: Use a hand blender to blitz to a smooth consistency.
- Finish with Crème Fraîche: Stir in the crème fraîche. Reheat gently and serve.
Recipe Tips
- Use Fresh Spinach: Fresh spinach will give your soup a brighter color and better flavor than frozen spinach. Look for vibrant, crisp leaves.
- Adjust the Thickness: If you prefer a thinner soup, add a bit more stock or water after blending until you reach your desired consistency.
- Season Gradually: Taste the soup before adding more salt or pepper, as the stock may already be salty. Adjust seasonings slowly to avoid over-salting.
- Blend Well: Make sure to blend the soup thoroughly for a smooth texture. If you prefer a chunkier soup, blend only half of it and leave some pieces whole.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Spinach Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge. It will stay fresh for up to 3 days.
- Freeze: If you want to freeze the soup, let it cool completely before pouring it into a freezer-safe container. Spinach Soup can be frozen for up to 2 months. To thaw, move the soup to the fridge before reheating.
- Reheat: Pour the Spinach Soup into a saucepan over medium heat. Stir occasionally and cook for about 5-7 minutes until heated through.
Nutrition Facts
Serving Size: 1 cup (approximately 245g)
- Calories: 161
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 21mg
- Sodium: 468mg
- Potassium: 464mg
- Total Carbohydrate: 19g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 5g
Try More Easy Soups:
- Lasagne Soup Recipe Uk
- Leftover Turkey Soup Recipe Uk
- Cherry Tomato Soup Recipe Uk
- Garlic Soup Recipe Uk
Spinach Soup Recipe UK
Description
This easy, creamy spinach soup is a quick, nutritious meal that’s perfect for a cozy lunch or light dinner. Made with simple ingredients like leeks, celery, and spinach, it’s packed with flavor and can be whipped up in no time. Add a swirl of crème fraîche for extra richness and enjoy it hot!
Ingredients
Instructions
- Sauté Vegetables: Heat the butter in a large saucepan. Add the spring onions, leek, celery, and potato. Stir and cover with a lid. Sweat for 10 minutes, stirring a couple of times.
- Cook Potato: Pour in the stock and cook for 10–15 minutes until the potato is soft.
- Add Spinach: Add the spinach and cook for a couple of minutes until wilted.
- Blend Soup: Use a hand blender to blitz to a smooth consistency.
- Finish with Crème Fraîche: Stir in the crème fraîche. Reheat gently and serve.
Notes
- Use Fresh Spinach: Fresh spinach will give your soup a brighter color and better flavor than frozen spinach. Look for vibrant, crisp leaves.
- Adjust the Thickness: If you prefer a thinner soup, add a bit more stock or water after blending until you reach your desired consistency.
- Season Gradually: Taste the soup before adding more salt or pepper, as the stock may already be salty. Adjust seasonings slowly to avoid over-salting.
- Blend Well: Make sure to blend the soup thoroughly for a smooth texture. If you prefer a chunkier soup, blend only half of it and leave some pieces whole.
Spinach Soup Recipe UK