Spinach Soup Recipe

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serves: 4
Skill: easy
Prep: 10 min
Cooking: 30 min
Spinach soup is so deliciously fresh and crisp, you can’t go wrong! Adding in peas and leeks means you’re well on your way to 5 a-day and the three greens are very complimentary together. This soup makes for a light and delicate lunchtime treat and can be enjoyed with some croutons or warm crusty bread to make it more filling. 
Take a look at the soups we have to offer on our soup section for some other delicious winter warmers. 


  • 50g (2oz) butter
  • 1 leek, trimmed, rinsed and chopped
  • 50ml (2fl oz) white wine
  • 450g (1lb) spinach
  • 700ml (1 1/4 pt) vegetable stock
  • 200g (7oz) peas, defrosted
  • juice 1 lemon
  • 1/4 tsp freshly grated nutmeg
  • 4tbsp cream
  • 2tsp flaked almonds


  • In a large pan gently melt the butter and fry the leek until soft. Add the white wine for a further two minutes.

  • Add the spinach to the pan slowly pressing it down to wilt it as you go. Add the peas and vegetable stock and simmer, uncovered for 5 to 10 minutes until cooked through.

  • Allow to cool briefly before whizzing the soup in a food processor until smooth, then stir in the lemon juice, nutmeg and season to taste. Ladle the soup into bowls swirling a tbsp of cream into each and topping with flaked almonds.

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(23 ratings)
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