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.
Recipe type: Soup
Cuisine: European
Serves: 2-4
  • 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
  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.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2018/01/09/spinach-soup-an-injection-of-iron-and-colour-in-the-cold/