Spinach Soup – Respect Food

Spinach Soup

Turn your leftover spinach into perfect soup. Check out our recipe for a vibrant green blended soup with half-fat fresh cream that's healthy and filling.

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25 Min.


25g butter
1 bunch spring onions, chopped
1 sliced (about 120g) leek
2 sliced (about 85g) small sticks celery
1 peeled and diced (about 200g) small potato
½ tsp ground black pepper
1l stock (made with two chicken or vegetable stock cubes)
2x200-235g bags spinach
150g half-fat crème fraîche


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.

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

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

Stir in the crème fraîche. Reheat and serve.