Spinach and Parmesan Soup

    25 minutes

    This is a tasty, filling and nutritious soup - great served with fresh crusty bread.

    14 people made this

    Serves: 4 

    • 2 teaspoons oil
    • 1 leek, trimmed and sliced
    • 1 clove garlic, sliced
    • 1 potato, chopped
    • 3 cups (750ml) chicken stock
    • 1 bunch (300g) English spinach, rinsed and roughly chopped
    • 1/2 cup (125ml) cream
    • 1 1/2 tablespoons finely grated parmesan cheese
    • sea salt and cracked black pepper to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the oil in a saucepan over medium heat. Add the leek and garlic and cook for 2 minutes or until just soft. Add the potato and stock and cook for 8 minutes, then add the spinach and cook for another 3 minutes, or until the potato is soft.
    2. Puree the mixture until smooth, then return to the pan and stir through the cream, parmesan, salt and pepper.
    3. Heat for another 2 minutes, then serve.

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    Reviews and Ratings
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    Reviews in English (7)


    Super Recipe, I used onion as there were no leeks. It was delicious.  -  24 Apr 2012


    Easy to make, very flavoursome, will make again  -  24 May 2016


    Delicious meal! My family loved it, will definitely make again.  -  11 Jan 2016