Creamy spinach soup

By Drum Digital
22 August 2010

We received this recipe from Caroline Mokoenaof Rustenburg. She enjoys making this when her grandsons come to visit.

Preparation time: 15 min

Cooking time: 30 min

Serves 6

You will need

15 ml (1 tbsp) oil

2 onions, finely chopped

3 garlic cloves, chopped

3 medium potatoes, diced

250 ml (1 cup) vegetable stock

500 ml (2 cups) water

400 g fresh spinach

180 ml (¾ cup) cream or milk

15 ml (1 tbsp) nutmeg

Serve with

croutons or toasted bread


1. In a large saucepan, heat the oil and sauté the onions and garlic for 4 minutes until soft but not yet browned.

2. Add the diced potatoes, fry for 10 minutes or until lightly soft. Pour in the stock and water, and simmer uncovered until potatoes are cooked.

3. Add half the spinach and all the cream or milk and nutmeg. Cook for 2 to 4 minutes or longer until the spinach is wilted and tender.

4. Add the remaining uncooked spinach and using a blender or food processor, blend the soup until puréed. Serve with croutons or toasted bread while the soup is still warm.

TIP  You can dilute the cream by using half cream and half natural yoghurt.

Find more easy ways to cook with spinach in DRUM, 25 August 2011.

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