Creamy Spinach Soup recipe. Originated from Hungary, this creamy spinach soup serve with feta cheese sticks and boiled egg.

Spinach Soup

Going back to the my younger days, the only spinach soup I knew was to cook spinach in a simple stir-fry with garlic.

Another dish is the clear soupy spinach soup with sliced onion with some deep fried anchovies, that I was introduced to, later in life.

This creamy Hungarian version of spinach soup was my first, so to speak!

About Spinach!

I came to know that spinach can be eaten raw, added to salad, sandwiches when I started reading food magazines.

I started adding spinach into Hubby's lunch box, so much so, up to a point, he raised his white flag and surrendered, saying "Enough... no more spinach for me!!! Its tasteless"

We came across this recipe from an old cookbook sitting on my bookshelf gathering dust.
A book by :
Lesley Chamberlain ~ Russian, German and Polish Food and Cooking.

The soup is far from bland (talking about spinach being bland vegetables), its creamy and full of flavour... we loved the soup, we loved the taste.

How to cook Spinach soup?

The list of ingredients and method can be found in the recipe card below.

The tricky part is to cook the spinach.
Cooked too long, the spinach will turn to less green.
Timing is essential in making this spinach soup.

FAQ on Spinach soup!

1. Can this spinach food be prepared prior.

Unfortunately, NO.

This spinach soup has to be prepared on the day and eat as soon as possible.

Reheating change the lushes green colour and turn into 'yellow-greenish' and does not look appetising at all.

2. Can I keep any leftover spinach soup?

As mentioned above, it is best not to re-heat the soup, unless you are having cold spinach soup the next day, then it is ok to keep leftover.





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