Super-quick spinach soup

Written by Catherine Saxelby on Wednesday, 15 July 2009.
Tagged: dinner, easy, lunch, quick, super food

  • Ready In: 17 minutes
  • Prep Time: 10 minutes
  • Cooking Time: 7 minutes
  • Serves: 4
Super-quick spinach soup

Normally I'm a big fan of fresh spinach (I even grow it myself) but this easy soup is a great stand-by if you can't get it fresh or you've got to get 'something' cooked and on the table in under 15 minutes - no mean feat by anyone's standards. It uses a packet of frozen spinach which is one of the more nutritious frozen vegetables and a handy standby to keep in your freezer.




  • 1-2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 tablespoon plain (all purpose) flour
  • 2 cups chicken or vegetable stock, reduced-salt
  • ½ cup milk
  • 250g pack frozen chopped spinach
  • pinch of nutmeg
  • Thick Greek yoghurt

Nutrition per serve

690 kilojoules ( 160 calories), 10g fat (including 2g saturated fat), 11g carbohydrate (including 6g sugars), 4g fibre and 410mg sodium. Read our nutrition rating system.


1. Heat oil in saucepan. Add onion and cook over moderate heat for 2-3 minutes until soft and transparent.

2. Stir in flour and reduce heat. Pour in stock and milk, a little at a time, stirring continuously until smooth and thickened.

3. Stir in spinach and nutmeg. Blend the soup by using a hand-held blender or in a food processor for 10-15 seconds blitzed until smooth. Cook again  gently to heat through and serve with a dollop of yoghurt swirled in.


  • Soup can be left unpureed for a chunki+er texture.
  • If you have time, you can make this soup using a 500g bunch of fresh English spinach. Simply trim off the stalks, steam leaves lightly and add to recipe with nutmeg. Puree.
  • This soup also tastes great chilled in summer.