[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 13/07/2024. See terms.
Photo of Greek spinach soup with cheese toasts by WW

Greek spinach soup with cheese toasts

Total Time
35 min
15 min
20 min
This classic Mediterranean soup has a velvety smooth texture thanks to a surprise ingredient- egg!


Chicken stock

3 cup(s), (750ml)

Green shallot(s)

4 individual, sliced


2 clove(s), crushed

Cooked frozen spinach

250 g, chopped

Fresh lemon rind

1 tsp, grated

Lemon juice

¼ cup(s), (60ml)


2 medium

Turkish bread

150 g, (12cm slice), halved horizontally

Extra light cheddar cheese

½ cup(s), grated, (60g), grated


  1. Cook the stock, shallot and garlic in a medium saucepan over medium-high heat for 5 minutes or until heated through. add the spinach and cook for 5 minutes or until the flavours have developed. Blend the soup with a stick blender until smooth.
  2. Add the lemon rind and lemon juice and season with salt and pepper. Lightly whisk the eggs in a medium bowl. whisk in ½ cup (125ml) of soup until combined. Pour the egg mixture into the remaining soup and cook, stirring, over medium heat for 2-3 minutes or until the sauce thickens slightly (do not let the soup boil).
  3. Preheat the grill. Place the bread cut-side up on a baking tray and grill for 1-2 minutes or until toasted. sprinkle with cheese. Grill for 1-2 minutes or until the cheese is melted and golden. Cut each slice into 4 fingers. serve with the soup.


SERVING SUGGESTION: For an extra smooth and creamy texture, add 1/3 cup (80ml) cream to the soup.