Riverford Wicked Leeks
Spinach soup recipe image

Print Spinach soup

The dark colour may be a little unappetising, but this has got the thumbs up in our canteen from packers, pickers and planters alike. Enjoy it as a light and nutrient rich lunch or dinner – you'll feel healthier after the first mouthful.


  • 2 onions, chopped finely
  • 2 tbsp oil
  • 55g butter
  • 30g flour
  • 1 litre vegetable or chicken stock
  • 680g spinach (chard would also work)
  • ½ litre milk
  • Salt & pepper


  1. Cook the onions in the oil and butter over a low heat until translucent but not coloured.
  2. Stir in the flour and cook for 2 minutes before slowly adding the stock while continuing to stir.
  3. Add the spinach, cover and bring to the boil and simmer for 5-10 minutes.
  4. Liquidise and return to the pan. Add the milk and seasoning to taste. Reheat and serve, perhaps with a swirl of cream and chopped parsley or chives.
want to cook with fresh ingredients? try one of our award winning veg boxes