Spinach and Parmesan soup

A smooth and delicious soup, full of fresh spinach; it's ideal for lunch or supper.

Serves: 4

Preparation time:  30 minutes

Cooking time:  50 minutes

Cooling time: 5 minutes

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You will need

  • 50g butter
  • 1 medium onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 medium potato, peeled and chopped into chunks
  • 450ml chicken or vegetable stock
  • 600ml milk
  • 450g fresh spinach, roughly chopped
  • 50g grated Parmigiano Reggiano
  • Salt and pepper, to taste
  • Freshly grated nutmeg
  • 80g Parmigiano Reggiano shavings, to serve
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Recipe Information

Step by step guide to making Spinach and Parmesan soup

  1. Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute.
  2. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook.
  3. Pour in the milk and bring up to a simmer, then add the lemon zest and stir in half the spinach.
  4. Cover and simmer for 15 minutes until the spinach has completely wilted down, then allow to cool for about 5 minutes.
  5. Pour the soup into a blender or food processor, add the remaining spinach and process until silky smooth (you may need to do this in batches depending on the size of your machine).
  6. Return to the pan and reheat. Taste and season with the grated Parmesan, salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick.
  7. Ladle the soup into bowls and cover it with Parmigiano Reggiano shavings.

*All information included in this recipe has been provided by Italia Formaggi.

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Nutritional information for Spinach and Parmesan soup

Nutritional information for Spinach and Parmesan soup

Nutrition type per serving
Calories 300 kcal
Total Fat 15.0g
Saturated Fat 8.0g
Salt 1.2g
Sugar 0g

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