Homemade Spinach, Asparagus and Nutmeg Soup

On a cold, grey January day, nothing makes my heart soar more than a bowl of hot, nourishing, home-made soup.  Here’s one of my favourites, bursting with flavour, high in anti-oxidants and low in calories!

Ingredients – Serves 4

Good knob of butter

1000g of frozen spinach (1 bag)

1 pint of stock (I’ve used my own homemade chicken stock left over from the chicken and tarragon pie recipe but vegetable stock is great too). 

1 onion finely chopped

1 bundle of fresh asparagus or a tin of asparagus.

1 clove of garlic crushed

good grating of nutmeg

good grating of parmesan cheese as a garnish (optional)


1)   Melt a large knob of butter in a frying pan and fry the onion on a medium heat for a good 5 minutes until soft.  Next add the crushed garlic and cook for a further minute or two, before setting aside.

2)  Defrost the spinach according to packet instructions

3) Boil a small pan of water and cook the asparagus for 5 minutes until al dente, then drain.

4) In a food processor, add the onion, garlic, spinach, and most of the asparagus (you may like to put a few spears to the side to use as garnish later) and blitz to a pulp.  Next, slowly add the  stock, and season with salt and pepper and a good grating of nutmeg, finally blitz again.

To serve

Gently reheat in a pan and serve in bowls with slices of warm baguette. 

I often like to garnish the soup with grated parmesan and two crossed asparagus spears.  A dollop of creme fraiche or some lardons could also be used instead.

I do like my soup quite thick so if you prefer it more runny just add more stock.


If you adore homemade soup but are pushed for time the Cusinart Soup Maker may be a worthwhile investment.  This clever machine chops, boils, simmers and blends, and is the first blender to use an integrated heater.

Happy soup making!

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