Cream of Spinach and Courgette Soup Recipe

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 Updated 06/06/2015

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A healthy soup that incorporates the unusual combination of spinach and courgette to make a tasty dish.


  • 1 medium sized onion
  • 1 large courgette/zucchini
  • 1 medium sized potato
  • 2 cups tightly packed chopped spinach
  • 2 tablespoons oil
  • few sprigs parsley
  • 2 pints vegetable bouillon
  • 1/4 pint heavy cream
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. Chop the vegetables.
  2. Heat the oil in a saucepan and saut´┐Ż the onion and zucchini until the onion is transparent.
  3. Add potato, spinach, parsley and bouillon.
  4. Bring to the boil, reduce the heat, cover and simmer for 20 minutes.
  5. Allow to cool before blending in small quantities in a blender.
  6. Return the soup to the saucepan, stir in cream and adjust seasoning to taste.
  7. Reheat gently without boiling.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 2-4 portions


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