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Two bowls of creamy spinach soup one above the other garnished with croutons. Two soup spoons to the left and salt and pepper cellars to the right.
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📋 Creamy Spinach Soup

This creamy spinach soup is a healthy, nutritious recipe made with fresh or frozen spinach. It's naturally creamy without any added cream and packed with flavour!
Course Dinner, Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 185kcal
Author Neil

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 cloves garlic crushed
  • 1 medium sized white potato peeled and diced
  • 750 ml vegetable stock
  • 300 g baby spinach chopped
  • 250 ml skimmed milk
  • 100 g low fat soft cheese
  • Salt and Freshly Ground Black Pepper
  • Freshly ground nutmeg to season Optional
  • Croutons Optional
Metric - US Customary

Instructions

  • Heat the oil in a pan and sauté the onion and garlic for 2 – 3 minutes until soft.
  • Add the diced potato and cook for about 5 minutes, stirring.
  • Add the vegetable stock, bring it to the boil and allow to simmer for 20 minutes until the potatoes have softened.
  • Add the spinach in batches and cook, simmering for a further 10 minutes to allow the spinach to break down. Then remove the soup from the heat.
  • Blitz the soup in a blender or food processor.
  • Return the soup to the pan and bring it back to the boil and then turn down to simmer, stir in the skimmed milk and low-fat cream cheese until combined.
  • Season to taste and add desired amount of nutmeg.
  • Serve topped with croutons

Nutrition

Calories: 185kcal | Carbohydrates: 21g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 927mg | Potassium: 793mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7633IU | Vitamin C: 32mg | Calcium: 200mg | Iron: 3mg