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
February 13, 2024Ingredients
- 1 tbsp olive oil
- 1 onion
- 1 litre vegetable stock
- 450 g spinach
- 1/2 tsp ground nutmeg
- 20 g feta, crumbled
Instructions
- 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.
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