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Photo of Spinach and nutmeg soup by WW

Spinach and nutmeg soup

Total Time
1 hr
15 min
30 min
This spinach soup is thickened with potato and flavoured with aromatic ground nutmeg and fresh rosemary


Olive oil

1 tbs

Brown onion

1 medium, chopped

Plain flour

3 tsp


310 g, (desiree), peeled, chopped

Vegetable stock

4 cup(s)

Fresh rosemary

1 tbs, finely chopped

English spinach

1 bunch(es), trimmed, chopped

Ground nutmeg

½ tsp


2 clove(s), crushed


  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute.
  2. Add potatoes, stock and rosemary and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until potato is tender. Stir in spinach and nutmeg and cook for 1–2 minutes or until spinach has wilted. Stir in garlic. Remove soup from heat and set aside to cool for 15 minutes.
  3. Using a stick blender or food processor, process soup until almost smooth. Season with salt and freshly ground black pepper. Return soup to medium heat. Cook, stirring, for 2 minutes or until heated through. Serve.


SERVING SUGGESTION: Blue cheese melts. Spread four 40g slices sourdough bread with 60g soft blue cheese (Blue Castello brand). Preheat grill on high and grill bread until hot and bubbling.TIPS: This soup is suitable to freeze. Ladle cooled soup into individual portion-sized airtight containers, leaving a 1–2cm gap at the top for expansion. Label, date and freeze for up to 3 months. Thaw in the fridge overnight.You can use 250g thawed frozen spinach instead of fresh spinach. Squeeze out excess liquid before adding it to the soup.