Spinach soup

Ingredients

• 150 gfrozen or fresh spinach
• 1 smallonion
• 1 tbspbutter
• 1 tbspplain flour
• 1 clovegarlic
• to tastesalt
• a pinch, about the tip of a knifeground mace
• 100 mlmilk
• as neededwater
• to tastecubed bread, preferably a day or two old

Instructions

1. 1

   Soften the onion

   Finely chop the onion and cook it gently in the butter in a saucepan. It only needs to soften slightly; do not brown it.

2. 2

   Make the roux

   Add the crushed garlic and stir, then add the plain flour. Keep stirring so the roux does not catch on the bottom of the pan.

3. 3

   Add the liquids

   Once the roux is ready, pour in water and the milk.

4. 4

   Add the spinach

   Add the spinach, season with salt and mace, and bring the soup to the boil.

5. 5

   Simmer the soup

   Let it boil gently for about 5–10 minutes.

6. 6

   Adjust the seasoning

   Taste the soup and add more salt if needed.

7. 7

   Toast the bread

   Fry the bread cubes in a pan until toasted, then place them on top of the soup when serving.

What is spinach soup?

Spinach soup is a straightforward vegetable soup found in many home-cooking traditions; the supplied recipe does not specify a particular regional origin. This version uses a small amount of roux and milk to give the broth a gently thickened, mellow finish.

The crisp bread topping contrasts with the soft spinach, while a little mace adds warmth without taking over the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 3g protein, 12g carbs, 4g fat.

The flour and bread provide most of the carbohydrates, while the butter contributes fat; the spinach adds some fibre and a small amount of protein. The milk adds a little protein and fat, though exact totals depend on the amount of water and bread used. For a more balanced plate, serve a measured bowl with a side of beans or another protein-rich food.

The base of the soup

Onion: Chop it very finely so it softens quickly and blends into the soup. Cook it gently in butter rather than browning it.

Making a smooth roux

Flour and butter: Stir the flour into the softened onion and butter, keeping it moving so it cooks without sticking. Add the water and milk once the roux is ready, then stir well as the liquid goes in.

Spinach and seasoning

Spinach: Frozen spinach can go straight into the pan; fresh spinach also works. Bring the soup to the boil and simmer it for the stated 5–10 minutes.

Mace: Use only a small pinch, then taste before adding more salt. Its warm, slightly sweet aroma should stay subtle.

Getting the texture right

Roux: Keep stirring as you add the liquids to help prevent lumps. If the soup seems thicker than you want, loosen it with a little more water.

Bread: Toast the cubes separately and add them just before serving, so they stay crisp rather than soaking in the soup.

Timing and serving

The method gives a 5–10 minute simmer, but does not specify the total preparation or cooking time. The soup is ready for seasoning once the spinach has cooked through and the liquid is hot.

Serve it with the toasted bread cubes on top. A simple salad or an extra slice of bread can round out the meal.

Recipe notes & tips

• Chop the onion finely so it softens evenly.
• Keep the heat gentle while cooking the onion and roux.
• Stir continuously when adding the flour to help it cook without catching.
• Add the milk and water gradually while stirring to help keep the soup smooth.
• Taste for salt after simmering, rather than adding extra automatically.
• Toast the bread cubes shortly before serving for the best crunch.

Variations

• Fresh spinach: Chop it roughly before adding it to the pan.
• More garlic: Add an extra clove if you prefer a stronger garlic flavour.
• Creamier finish: Replace some of the water with additional milk.
• Herb garnish: Scatter chopped parsley over the soup just before serving.
• Crisp topping: Toast the bread cubes in a little butter for a richer finish.

Common mistakes to avoid

• Browning the onion: Cook it gently until just softened, as the method calls for.
• Scorching the roux: Keep stirring the flour mixture and lower the heat if it starts to catch.
• Adding liquid too quickly: Pour it in gradually while stirring to help avoid lumps.
• Overdoing the mace: Start with a tiny pinch and taste before adding more.
• Soggy bread: Keep the toasted cubes separate until the soup is served.

How to store

Cool leftover soup promptly, refrigerate in a covered container and use within 3 days. Reheat gently in a saucepan until steaming hot, stirring often; store the toasted bread separately and add it just before serving.

Frequently asked questions