Cream of Spinach Soup

This simple soup recipe can be adapted to many vegetables - broccoli, lettuce, chard, watercress, sorrel and cauliflower (add a pinch of curry powder), for example. Add potato during cooking for a thicker soup.


  • 1 small onion or shallot, peeled and finely chopped
  • ½ oz / 15 g butter, if serving hot or ½ tbsp olive oil, if serving cold
  • lb / 680 g spinach, washed and drained
  • pt / 710 ml vegetable or chicken stock
  • ¼ pt / 140 ml whipping cream
  • salt
  • freshly ground black pepper
  • freshly grated nutmeg


In a large saucepan, sweat the onion or shallot in the butter or oil until soft and translucent. Stir in the spinach. As it wilts, it will gradually lose its volume. Pour on half the stock, and cook for approximately 4–5 minutes or until the spinach is just tender.

Allow to cool slightly, and place in a blender or food processor. Pour on half the remaining stock, and blend until smooth. It can be sieved or not, as you wish (this may depend on whether the spinach was very stalky or not). Stir in the cream and the rest of the stock. Season to taste with salt, pepper and nutmeg, then bring to the boil and serve, or chill until required.