Cream of Spinach Soup

    25 min

    This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.

    325 people made this

    Serves: 4 

    • 350ml water
    • 3 chicken stock cubes
    • 300g frozen spinach
    • 50g butter
    • 4 tablespoons flour
    • 750ml milk
    • 1 tablespoon dried minced onion
    • salt and pepper to taste

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a medium saucepan, combine water, stock cubes and spinach. Bring to the boil, and cook until spinach is tender.
    2. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

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    Reviews in English (248)


    Took shortcuts. Microwave spinach on high for 4 min (till tender). Put flour in liquidizer, add spinach & stock - wizz then transfer to pot Add water. Boil till thickened. Add milk  -  12 Aug 2009


    Thanks for posting :-) I fell in LOVE with spinach ever since I was a toddler and can eat LOADS of it almost every day, (as usual with me) I make this soup using 1 kilo of frozen spinach!... 2-3 cups of water and 4-5 cloves of GARLIC instead of onions (it does make a huge difference)- and when it's all thickened I like to swap milk for buttermilk...or add milk and serve the soup with a dollop of a soured cream, mmm...  -  17 Feb 2014


    I have made this recipe twice, and I love it. There are several things I did the second time around that made it better (all gathered from other reviewers) 1. I used about 1 lb of fresh spinach and blended the spinach mixture. 2. Used 2 cups milk & 1 cup heavy cream 3. Used fresh onion and garlic 4. Added a dash of Celery Salt, Cayanne Pepper, nutmeg, and thyme 5. Mixed in about 1/4 cup Parmasean Cheese. Most of these ideas came from other reviews. Combining them all together makes a really good soup (and not bland at all).  -  12 Jan 2006  (Review from Allrecipes US | Canada)