Spinach and Nutmeg Soup

Sometimes, you just need a bowl of green soup. I find this one to be a delightful dinner or lunch when you’re feeling slightly under the weather, tired or run down. This spinach and nutmeg soup is packed full of the good stuff.

If you need an instant injection of the vitamins and minerals, spinach soup is the perfect way to do this. Not only is it desperately, desperately easy (look how short that ingredient list is!), it is also delicious and packed full of vitamins k, a, c, b2 (almost the whole alphabet!), not to mention iron, magnesium and folic acid.

Spinach and Nutmeg Soup – The Ingredients

The flavour combination of spinach and nutmeg is always a winner. I got the idea for using nutmeg in this soup from a nettle soup I once made many years ago, which used nutmeg. I was quite young when I made the nettle soup, and remember so vividly the fear that it would sting my tongue! Of course, it didn’t; it was wonderfully flavourful and with spinach and nettle being fairly similar in taste, the nutmeg works beautifully in this recipe too.

I’ve kept it very simple with the flavours here – the only other additions to the soup itself are an onion and some vegetable stock, as well as salt and pepper of course.

You could add other vegetables in if you wanted to, but I find the balance of spinach and nutmeg here to be absolutely delightful. Do give it a try!

The dish is completely vegetarian, and would be vegan too if you omitted the feta, which I just couldn’t leave off.

Making Spinach Soup

Because spinach takes almost no time to cook, this is a seriously quick recipe to put together. It’s ready in just 15 minutes.

It also has very few steps. After softening the onion a little, everything else is added to the saucepan. It bubbles away on the stove for a few minutes, then you blend it – and it’s done! So quick and easy.

Just a quick note – you can use frozen spinach in this recipe too. Add it at the same time that you would add the fresh spinach. You might need to cook for a little bit longer to make sure that it is fully defrosted.

To Serve

This is delicious as a light lunch, a starter, or as a dinner with some bread to dunk. It works beautifully with some fresh focaccia, or ciabatta topped with cheese and baked in the oven.

Want more soup recipes? Check out 17 of the Best Soup Recipes

Spinach and Nutmeg Soup (2)

Spinach and Nutmeg Soup

Save This Recipe
Harriet Young
Vegetarian (can be vegan), ready in 15 minutes and extremely tasty!
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Course Soup
Servings 4 people


  • 1 tbsp olive oil
  • 1 onion
  • 1 litre vegetable stock
  • 450 g spinach
  • 1/2 tsp ground nutmeg
  • 20 g feta, crumbled


  • Chop the onion. Add to a large saucepan with the olive oil and cook over a medium heat for 2-3 minutes.
  • Pour in the vegetable stock and bring to a simmer. Gradually add the spinach, handful by handful, until it is all wilted.
  • Sprinkle in the nutmeg, then whizz the soup in a blender until smooth. Taste and season with salt and pepper. Serve sprinkled with the crumbled feta.
Keyword soup, spinach, vegetarian

30 responses to “Spinach and Nutmeg Soup”

  1. Ah this sounds like such a good idea. Can never beat a good soup!

  2. This looks great and you’re right about the short ingredient list. Thanks for sharing this with us!

  3. This looks so yummy! I add spinach to just about everything, so I can’t wait to try this recipe out.

    1. It’s a great ingredient isn’t it!

  4. This sounds great! Pinned it for a post-Whole30 dish … bring on the feta!

  5. Reblogged this on Govegi and commented:
    So easy!

    1. Thanks for sharing šŸ™‚

  6. I love spinach soup. I used to make it for my kids and they would call it ‘compost soup’ but they loved it all the same and sucked down bowl after bowl of it. Such a description can be a bit off putting to guests who ask the kids ‘what is for dinner?’….

    1. Haha I love it! Compost soup!

  7. recipesfromapantry

    Spinach and nutmeg are just a combi made in foodie heaven.

  8. A very Happy Belated Birthday!!! šŸ™‚

  9. Try slow cooking the onions for an hour covered then layer spinach over without stirring them in. The rich caramelization of the onion will make it even more sublime.

  10. Reblogged this on Created By Nature Wellness LLC and commented:
    Fantastic Spinach Nutmeg soup. Healthy Healthy Healthy!!! Candidate for the Detox Recipe Book!

    1. Harriet, please let me know if I could have permission to add this recipe in my Detox the Self book I’m doing. Crediting your fantastic self of course and sharing the link to you site. Enjoy the day!

      1. Hi Debbie, of course you can – I’d be delighted to be included. Thanks!

  11. Perfect soup weather today — would love to know if you used fresh or frozen spinach? Is frozen ok or should it be fresh?

    1. I used fresh, and fresh would be best – but you can use frozen if you don’t have any x

  12. Reblogged this on Isobel's Kitchen and commented:
    Love the idea of this soup, and with some Spinach to use up, I’d rather have something warm with it rather than another salad šŸ™‚

  13. love this! I’ve made one myself tonight with the Spinach I needed to use up šŸ™‚ have reblogged too

  14. I love homemade soups. Must give this a try

  15. A great way to get a big dose of spinach – if you’re a spinach fan check out the Indian dish palak paneer – spinach with paneer cheese (it’s yummy)…

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Hi there!

Iā€™m Harriet, writer and cook, and Iā€™m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.