Spinach Cream Soup-Purée
Delicate, quick, rich, healthy, and aromatic! For this cream soup-purée I used frozen spinach, but fresh or canned will work too. It’s suitable even for babies if you skip spices and use lighter cream. The recipe is simple and foolproof, even for beginners!
Updated : 29 September, 2025
Easy
About 20 min.
Ingredients
500 milliliters
Water
250 grams
Potato
250 milliliters
Cream
200 grams
Spinach
1
Onion
50 grams
Butter
50 grams
Dill
0.5 teaspoon
Garlic
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use fresh, frozen, or canned spinach. I used frozen. Adjust spinach-to-potato ratio to taste. Any cream works (I used 20%). Keep in mind, fat content changes calorie count.
Step 2
If using frozen spinach, no need to thaw. If fresh, wash thoroughly, pat dry, and optionally remove stems, keeping only leaves.
Step 3
Peel potatoes and cut into small cubes.
Step 4
Peel onion and dice finely.
Step 5
Wash dill, pat dry, and chop finely.
Step 6
In a thick-bottomed pot, melt butter over medium heat. Add onion and sauté until golden.
Step 7
Add potatoes, stir, and sauté together for 2–3 minutes.
Step 8
Pour in 500 ml (about 2 cups) boiling water. Bring to a boil, then simmer for 15-20 minutes until potatoes are cooked.
Step 9
Add spinach and chopped dill. Season with salt, pepper, and dried garlic. Cover with a lid, bring to a boil, and cook for 5-7 minutes.
Step 10
Blend the soup with an immersion blender until smooth.
Step 11
Return to low heat, pour in cream, stir, bring to a gentle boil, then remove from heat. Adjust thickness by adding more or less cream.
Step 12
Pour into bowls and serve hot. Enjoy!