Classic Creamy Spinach Soup

    1 hour 10 min

    A great way of getting some greens into your diet. Frozen spinach is boiled in chicken stock until tender. The mixture is then thickened with a roux and single cream. Serve with crumbled cheese and garlic croutons, if desired.

    5 people made this

    Serves: 5 

    • 450g frozen chopped spinach, thawed
    • 475ml water
    • 4 teaspoons chicken stock granules
    • 1/2 onion, chopped
    • 1/4 teaspoon garlic granules
    • 50g butter
    • 4 tablespoons plain flour
    • 750ml single cream
    • salt and pepper to taste

    Prep:10min  ›  Cook:25min  ›  Extra time:35min  ›  Ready in:1hr10min 

    1. Place spinach, water, stock granules, onion and garlic granules in a large stock pot over medium-high heat. Bring to the boil, then reduce heat to medium-low and simmer until spinach is tender.
    2. Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in single cream; mix until smooth. Pour this mixture into the stock pot with the spinach, simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (136)


    diet??really?  -  29 Nov 2012


    Great recipe! I did make changes in preparation beginning with sauteeing the onion & fresh garlic and then adding chicken broth instead of the water. I did not thaw the spinach but did puree the spinach/broth/onion mixture before adding the cream base. To cut fat I substituted 1 1/2 cups of half-and-half with a can of evaporated milk. We will definitely be making this a lot -- easy and very satisfying. Thanks for a great recipe.  -  15 Jan 2007  (Review from Allrecipes US | Canada)


    My husband made this soup and it turned out delicious! The taste reminded me of my mother's homemade creamed spinich, just more "soupy." My only suggestion is, if you're making it for more than two adults, double the recipe. 2 adults and one 7 year old finished this off in one sitting. We will make it again and we WILL double the recipe. Thanks!  -  23 Jan 2007  (Review from Allrecipes US | Canada)