Spinach and Sage Soup

Preparation info

  • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About
8 minutes.

The beautiful favours of spinach and sage are made for each other. Eat with corn muffins for an excellent winter lunch. The soup needs no garnish as the spinach speckles it beautifully.


  • 675 g/ lb spinach
  • 50 g/2 oz/4 tablespoons butter
  • 1 tablespoon sage, chopped
  • 2 tablespoons gram/chick pea or plain all-purpose flour
  • 1.7 litres/3 pints/ cups hot skimmed milk (not boiled)
  • 100 g/4 oz/1 cup Sage Derby or hard white cheese, grated seasoning to taste


Wash the spinach and drain well. Melt the butter, add the spinach and sage and simmer very gently, stirring frequently until cooked. Stir in the flour. Remove from the heat and gradually add the hot milk, stirring all the time to prevent lumps forming. Bring to the boil and simmer gently for a few minutes. Purée the mixture. Add the cheese and reheat gently, allowing the cheese to melt. Taste and adjust seasoning.