Spinach and brie soup

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 5

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

I have tried to visualise the bulk of fresh leaves in a 1kg-bag of frozen spinach. I’ve never mathematically worked it out, but I know it must be a couple of shopping bags full at least! Therefore in a lot of my recipes I use frozen spinach. Here it is married with rich brie and seasoned with its old bedfellow, nutmeg.


  • 1 tablespoon sunflower oil
  • 25 g butter
  • ½ onion


  1. Put the butter and oil into a saucepan and add the onion and 1 tablespoon of water. Put the lid on and cook for 10 minutes or until t