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Photo of Greek spinach soup with cheese toasts by WW

Greek spinach soup with cheese toasts

5 - 6
PersonalPoints™ per serving
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.