Healthy Spinach Soup

Recently I have been taking part in a Social Mums Instagram challenge, one being the topic of ‘Self Care’

This for me was three important ways I make sure I have some Self Care whilst looking after my terror tot.

  • Bathroom Time – Rare and not for long but nevertheless essential
  • My Homemade Spinach Soup – my go-to feel well potion
  • Flowers – to bring a smile and brighten your day.

For the last 10 years, I have been making this delicious soup to help me feel better in times of cold and generally under the weather, bad skin weeks and winter blues.

I used to make this in batches and take some to work for lunch, where I would get mocked at the disgusting green colour. I would chuckle inside because I was properly pumping my body with good stuff whilst they sat there eating your pre-made sandwich full of sugars and nasties from the garage on the way to work. (eyeroll)

What I did know was that my soup had zero sugar, it was a win-win situation when I decided to cut out sugar one year (basically, this did not work as I missed cake) Over the years I have tended to make this slightly differently – I found this is personal preference.

If I had a cold or felt run down I added more garlic, I started to not peel the potatoes because I was told nutrients are found in the skin. Let me just clarify this, potatoes have a significant level of potassium, iron, vitamin B & C, fibre and protein. The iron content is higher in the skin than the potato flesh contributing to 80% of this nutrient but also the skin has antioxidants.

As a Neals Yard consultant, I have recently added a new little boost by using a small scoop of their Superfood Detox Blend just for that inner cleanse and boy did it pack a punch to get rid of my toxins. (Of course, this is optional)

It is so lush and green, delicious and it is incredibly easy to make. This recipe feeds four


  • 50g Butter
  • 1 Onion – Chopped
  • 2 Garlic Cloves – Chopped
  • 1 Medium Potato – Peeled or not (Personal preference) chopped into chunks
  • 450g Vegetable Stock
  • 600ml Milk
  • 500g Washed Fresh Spinach
  • Nutmeg
  • Double Cream to garnish if desired

How to make

  • Firstly, melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until soft.
  • Stir in the potato and continue to cook gently for 1 minute.
  • Pour in the stock and simmer 10 minutes
  • Pour in the milk and bring up to a simmer, then stir in half the spinach season with salt, pepper and nutmeg.
  • Cover and simmer for 15 minutes until the spinach has completely wilted down.
  • Allow to cool for about 5 minutes
  • Blend your soup and add the remaining spinach (this is what makes it so lush and green) until smooth

The soup can be frozen for up to 1 month and feeds four people. (Although I doubt you will freeze it as it is so delicious)

I hope you enjoy this recipe as much as me. Bon Appetite x

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