Spinach soup: an injection of iron and colour in the cold

The post-Christmas period can be a bit gloomy. We’re back at work, we’ve finished all the fun eating and drinking treats, mornings and nights are still dark. For me, cooking becomes a chore. The solution? Soup. Homemade soup is delicious, healthy, easy to make and can be as colourful as you want it to be. Today, I felt a need for green and made one of my favourites: spinach soup.

Spinach soup makes me happy and injects much needed colour on a grey winter's every-day.

Spinach soup makes me happy and injects much needed colour on a grey winter’s every-day.

When I was a child, we’d sometimes make this in spring, substituting the very first nettles for the spinach. I love it served with a poached egg. The egg makes it a little more filling and looks glorious. Fresh bread, toast or a savory scone works well with this too.

Spinach soup: an injection of iron and colour in the cold
 
Preparation time
Cooking time
Total time
 
Green asa summer meadow and good for you in every way, this soup is easy to make and soothing to eat. It makes a lovely starter or a great lunch.
Author:
Recipe type: Soup
Cuisine: European
Serves: 2-4
Ingredients
  • 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
Instructions
  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.

 

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About Caroline von Schmalensee

Cooking, eating and drinking is fun as well as necessary. I do food for fun and I write for a living. Good food makes the world a more delicious and satisfying place. Good writing, meanwhile, can make the world a less confusing place.

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