Spinach soup

A vibrant green blended soup with half-fat crème fraîche that’s healthy and filling – make a batch and freeze

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 192
  • fat 12.6g
  • saturates 7.2g
  • carbs 13.1g
  • sugars 4.4g
  • fibre 5.4g
  • protein 6.5g
  • salt 2g


  • 25g butter
  • 1 bunch spring onions, chopped
  • 1 leek (about 120g), sliced
  • 2 small sticks celery (about 85g), sliced
  • 1 small potato (about 200g), peeled and diced
  • ½ tsp ground black pepper
  • 1l stock (made with two chicken or vegetable stock cubes)
  • 2 x 200-235g bags spinach
  • 150g half-fat crème fraîche


Dinner party tip
Drizzle with double cream for a vibrant contrast that looks great on your dinner party table.


  1. Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.

  2. Pour in the stock and cook for 10 – 15 minutes until the potato is soft.

  3. Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.

  4. Stir in the crème fraîche. Reheat and serve.

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