Pea Soup Recipe

🔽 Jump 📌 Pin

★★★★☆

Cream of spinach soup served in a white bowl with herbs on top

Ingredients

• 315 g (10 oz) chopped frozen spinach
• 1 rasher (40 g) bacon
• 2 chicken stock cubes
• 2 tablespoons flour
• Salt and pepper, to taste
• 2 cups water
• 1 small onion, peeled and roughly chopped
• Pinch of nutmeg
• 30 g (1 oz) butter
• 1 cup cream (or substitute with milk/non-dairy alternative for lighter version)

Cream of Spinach Soup

Description

A delicious recipe, cream of spinach soup blends the rich flavours of spinach with the smoothness of cream. It’s perfect for a warm lunch or dinner, especially during the winter months.

Recipe Details

• Prep Time: 30 mins
• Cook Time: 40 mins
• Total Time: 1 hour 10 mins
• Servings: 4
• Course: Lunch
• Cuisine: Comfort / Soup
• Keywords: spinach soup, cream of spinach, warm soup, winter recipe

Nutrition Facts

• Calories: 300–350 kcal
• Fat: 20–25 g
• Protein: 8–10 g
• Carbs: 20–25 g
• Fiber: moderate (from spinach)
• Sodium: high (due to bacon and stock cubes)

Instructions

1. Thaw the frozen spinach.
2. In a saucepan, melt the butter and sauté the finely chopped bacon until tender.
3. In a blender, combine the thawed spinach, crumbled stock cubes, flour, salt, pepper, water, chopped onion, and nutmeg.
4. Blend on high speed until the mixture is smooth.
5. Pour the blended mixture into the saucepan with the bacon and stir over heat until the soup comes to a boil.
6. Reduce the heat and let the soup simmer for 5 minutes.
7. Stir in the cream (or milk/non-dairy substitute) and gently reheat the soup—do not boil after adding cream.
8. Serve the cream of spinach soup hot, garnished as desired.

FAQs – Table of Contents

1. Can I use fresh spinach instead of frozen spinach?
2. How long should I thaw the frozen spinach?
3. Can I omit the bacon to make it vegetarian?
4. Can I use vegetable stock instead of chicken stock cubes?
5. Is there a substitute for cream if I want a lighter version?
6. Can I freeze the cream of spinach soup?
7. Can I add other vegetables to the soup?
8. Can I use ground nutmeg?
9. Can I make the soup in advance?
10. Can I garnish the soup?
11. How can I make the soup thicker?
12. Can I use an immersion blender?
13. Can I use low-sodium chicken stock cubes?
14. Can I make this soup dairy-free?
15. Can I add garlic or cayenne pepper for flavor?
16. Can I use olive oil instead of butter?
17. Can I make this soup in a slow cooker?
18. Can I use other leafy greens instead of spinach?
19. Can I adjust the seasoning?
20. Can I serve it with a side dish?

Frequently Asked Questions

1. Can I use fresh spinach instead of frozen spinach?
   Yes, blanch fresh spinach briefly in boiling water, then drain and proceed with blending as per recipe.
2. How long should I thaw the frozen spinach?
   Thaw in the refrigerator for 4–6 hours or at room temperature for a couple of hours before use.
3. Can I omit the bacon to make it vegetarian?
   Yes! The soup still tastes great without bacon; you can sauté onion or leeks in oil instead for flavor.
4. Can I use vegetable stock instead of chicken stock cubes?
   Yes, use vegetable stock cubes or homemade vegetable broth for a vegetarian version.
5. Is there a substitute for cream if I want a lighter version?
   Yes, substitute cream with milk or non-dairy milk (e.g., almond, oat, or coconut milk) for a lighter soup; adjust simmering time to avoid curdling.
6. Can I freeze the cream of spinach soup?
   Yes, freeze in airtight containers. Thaw in refrigerator and reheat gently to preserve texture.
7. Can I add other vegetables to the soup?
   Definitely! Carrots, potatoes, or leeks can be added—sauté or cook before blending for smoother consistency.
8. Can I use ground nutmeg?
   Yes, use a pinch of ground nutmeg; start small and adjust to taste to avoid overpowering the soup.
9. Can I make the soup in advance?
   Yes, prepare ahead and store in refrigerator; reheat gently before serving.
10. Can I garnish the soup?
    Yes! Garnish with cream swirls, bacon bits (if used), fresh herbs (parsley, chives), or a sprinkle of cheese.
11. How can I make the soup thicker?
    Add a bit more flour when blending or use a cornstarch slurry (mix cornstarch with cold water) during reheating.
12. Can I use an immersion blender?
    Yes, an immersion blender is convenient—blend directly in the pot once ingredients are softened.
13. Can I use low-sodium chicken stock cubes?
    Yes, to control sodium; taste and adjust salt accordingly.
14. Can I make this soup dairy-free?
    Yes, replace butter with olive oil and cream with coconut cream or other non-dairy milk for dairy-free version.
15. Can I add garlic or cayenne pepper for flavor?
    Definitely! Sauté minced garlic with bacon/onion, or add a pinch of cayenne for a slight kick.
16. Can I use olive oil instead of butter?
    Yes, olive oil works well for sautéing bacon/onion if you prefer.
17. Can I make this soup in a slow cooker?
    Yes; sauté bacon/onion first, then add ingredients to slow cooker, cook until tender, and blend before adding cream.
18. Can I use other leafy greens instead of spinach?
    Yes, kale or Swiss chard can be used; adjust blanching/cooking time and blend similarly.
19. Can I adjust the seasoning?
    Absolutely! Taste while simmering and tweak salt, pepper, nutmeg, or other spices to your liking.
20. Can I serve it with a side dish?
    Yes! Bread (crusty loaf, garlic bread), salad, or sandwiches pair wonderfully with cream of spinach soup.