Spinach soup holds a childhood glamour for me.

Spinach Soup

Green, smooth and full of iron, spinach soup is a perfect pick you up. It makes a vibrant starter or a tasty lunch. When I grew up, spinach soup was served with half a soft-boiled egg. Now, I make it with an entire poached egg which makes it extra filling.

Serves: 2 for main, 4 as a starter. Prep: 5 minutes. Cooking time: 30 minutes.
Stores: Three days in the fridge, up to three months in the freezer.


  • 1 onion
  • 2 tablespoons vegetable oil
  • 2 tablespoons plain flour
  • 500 ml liquid, for example milk, or a mixture of milk and water
  • 500 grams frozen spinach
  • 0.5 teaspoon grated nutmeg
  • 1 teaspoon stock powder, or half a cube
  • Salt and pepper to taste


  • Chopping board
  • Knife
  • Large sauce pan
  • Measuring jug


  1. Put the oil in the pan and heat it.
  2. Finely chop the onion. Add to the oil and cook until soft, taking care not to brown.
  3. Measure the liquid into the measuring jug.
  4. Add the flour to the onion and oil and mix carefully.
  5. Let bubble for a minute or two.
  6. Stirring all the while, add the liquid bit by bit. When all the liquid has been added and the sauce is thin but silky, add the frozen spinach.
  7. Add the stock powder and nutmeg.
  8. Stir frequently until the spinach has melted completely.
  9. If you want a smooth soup, blitz with a stick blender. If you’re happy with a chunkier soup, leave as is.
  10. Adjust thickness by adding liquid, season to taste and serve.


This soup is perfect. It doesn’t need variations. Although you can probably make it with some other green leaves: watercress, perhaps.

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