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Creamy Spinach Feta Soup proves it’s time for something green
You know that springtime feeling when you start to crave something green? Something green and fresh and right out of the garden? A lot of time that is a salad or some kind of raw green vegetable, but it’s a bit early for that. It’s not too early for greenhouse spinach though, and while we don’t have a lot yet, we had enough to make this Creamy Spinach Feta Soup.
Creamy Spinach Feta Soup is perfect for this time of year
It is perfect for spring. It is still cool enough here to appreciate soup, but those springtime cravings are totally satisfied with fresh green herbs and spinach. It’s pretty easy to grow both spinach and thyme – thyme being my herb of choice for this soup. On the other hand spinach and thyme are both also easy to find in the grocery store and in early Farmer’s Markets just about everywhere.
Many of us are also very busy in the spring, which makes a 30-minute soup welcome. It’s hearty enough to make a meal too. There’s a bit of cream and some cheese to round things out and add some richness to the otherwise light, bright flavors.
You can vary the ingredients to suit your taste and what you have on hand
I used feta cheese because we love the way the salty bite livens up the flavors. Feta is also relatively low in fat, and there is some heavy cream in here. You could also try other kinds of cheese, like cheddar, or parmesan. I used chicken stock, but a good vegetable broth would also work. I would not use nut milks because they will thin out the flavor and texture, but canned coconut milk would be good. My Vegan Zucchini and Dill Soup uses coconut milk, so I know it will work here as well.
The other ingredients are simple
In addition to the spinach and thyme, I added some dried dill [I don’t have any fresh around right now], but that is optional. If you do use dill, just make sure to use dried dill weed, not dill seeds. Shallots are the perfect aromatic for Creamy Spinach Feta Soup. Kind of a cross between the flavors of onion and garlic, shallots lend a mellow note. It takes a couple of good-sized ones, or more if they are small. You can use a combo of onion and garlic if that is what you have on hand. Then, just salt, pepper, broth and heavy cream.
Here’s how to make Creamy Spinach Feta Soup
Creamy Spinach Feta Soup
Equipment
- Blender [see notes]
Ingredients
- 2 large shallots [about 6 ounces total]
- 2 tablespoons butter
- 1/2 teaspoon kosher salt
- 4 cups chicken or vegetable stock
- 16 ounces fresh spinach, washed*
- 3 sprigs fresh thyme, leaves only [1 teaspoon dried]
- 1/2 teaspoon dry dill weed [1 teaspoon fresh, minced]
- 4 - 5 ounces feta cheese cut in small dice
- 1/2 cup heavy cream
Instructions
- Cut the shallots in a small dice
- Melt the butter in a 5 quart soup pot, over low heat.
- Add the shallots and a sprinkle of kosher salt - cook over very low flame for about 5 minutes, stirring frequently to prevent any browning. You just want them to get soft.
- Add the stock and the spinach.
- Add the thyme leaves and dill and cover the pot.
- Keep at a low simmer for about 10 minutes, until the spinach is completely wilted.
- Take off the heat, and stir in the cheese, replace the lid and let sit for around 10 minutes, until cheese is very soft.
- In two batches, puree everything in the blender. Be careful, as hot soup can splash in a blender - remove the center part of the cap, cover with a folded dishtowel, and start out at a low speed, gradually increasing the speed up to the puree setting. You want it to be completely blended and smooth.
- * the puree can be done with a good immersion blender, but it will take a few minutes.
- Return the soup to the pot, and taste, adding more kosher salt and freshly ground pepper as needed.
- Add the cream, and over a low flame, bring the soup back up to serving temperature.
- Serve with a few fresh thyme leaves for garnish.
Notes
Nutrition
As I noted on the recipe card, this soup does not freeze very well, because it will curdle when reheated after freezing. It’s not a huge batch though, so probably easy to get used up in a single meal or two. The photo below is the soup reheated the next day, after spending overnight in the fridge. Still, very tasty!
If you don’t have a garden yourself, a local Farmer’s Market is a great way to support local small producers, and increase food options for yourself. Go to Local Harvest, put in your Zip Code and find not just local Farmer’s Markets, but CSAs, foodshares, etc.
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Your soup looks and sounds like the cure for late winter blues… definitely a bite (or spoonful) of Springtime fresh! I just ate the last of my spinach yesterday in a salad… time to head back to the grocery store for more. In Oklahoma, spinach is considered a “winter vegetable,” but I’ve yet to accomplish that. Thanks for the reminder to plant herbs. 🙂 (I’m soooo not a green thumb, but I love cooking with green things!)
Thanks Kim – spinach can be grown in the winter here as well – with a bit of protection. We are working our way to getting some winter gardening going, because it is so nice to eat your own fresh greens! As for your thumb – thyme is easy to grow 😉
This looks like such a perfect spring soup. Love the vibrant color. Thank you so much for sharing. As always, a visual and sensory delight. I hope you have a wonderful week!
Thanks Monet – and the same for you I hope.
Hello Donalyn – I found my way from your old blog, and this one is even more beautiful! As for this soup, it looks like something we would love
Hi Elizabeth, and I am glad you have found me again – I hope you try the soup too.
I have been on a soup kick lately and this sounds yummy! It’s funny because I’m not a fan of green drinks but, I could definitely get into this soup. I’m strange 😉
Suzie – I love spinach no matter how I use it – and with this soup, you get all the fiber too – when you juice it – no fiber.
It is definitely soup weather here in New Hampshire as we still have snow on the ground. Since I don’t have green grass to look at, your soup would give me some green in my life. I like that you added the feta to it…a perfect match.
It isn’t quite as good as daffodils Karen, but it’s close!
Spinach and feta – all in one cup?! My favorite ingredients together!
Cool, Julia mine too!
What a delicious and nutritious looking soup! Feta and spinach are such a perfect match. I will have to try this as we are now coming into our cooler weather.
I spent the day in the garden yesterday too, adding mulch and winter crops 🙂
Gourmet – I remember when you guys started your spring in the other hemisphere – I was so jealous. I am glad to be on the spring side this time!
This combination of ingredients are perfect 🙂
Lovely!
Cheers
Choc Chip Uru
Thanks so much!
You can really see the goodness in this gorgeous soup! 😀
Thanks Lorraine – it really is pretty healthy.
This looks like just the thing for a chilly spring, and for our autumn – lovely!
Hi Kari & thanks – it is just starting to really smell like spring here – a struggle when there is still snow on the ground!
Wonderful soup! So healthy and delicious!
Thanks Asmita!
Wow, what an incredible combination. One that I think I must try soon. before the weather gets too warm here in CA.
Marlene – that is not something we have to worry about any time soon 🙂
Minus the dill (the bane of my existence) this soup looks just perfect for this weather we’ve been having 🙂
Oh – sorry you don’t enjoy the dill – it will still be delicious though!
I’m so envious of your fresh thyme! One of my favorite herbs! Your soup also sounds fantastic!
Oh, mine too Liz – nothing you can get in the store comes close to home grown though!
Your soup brings back memories of my youth and the soups my grandmother made and one was very much like this. I don’t think I’ve enjoyed it since I was 18. Long time ago. 🙂
Thanks for stopping by Maureen – grandmas make the best soups, don’t they?
Ooh I love the vibrant green color of your soup and spinach and feta is such a classic combination!! Love it!
Thanks Soni!
Never thought of making spinach soup! That looks so creamy and delicious, Donalyn 🙂
Donalyn,
What a lovely combination of flavors in your spinach soup! I am happily anticipating sturdy spinach in the early boxes when the farm share starts up (I’m glad it’s April now so I can say) next month. This sounds perfect for those ‘still a bit cool’ days. And even more perfect for next fall, when I’ll be getting frost-kissed spinach in the winter share, and am craving soups!
The only thing growing in my garden are garlic/onions/shallots, which are not near harvesting yet, and the perennial herbs (thyme, rosemary for me). I think you did an excellent job of long-range planning for your thyme.
Thanks!
hay this looks so yum i think i will make this
The combination of spinach and feta gave it a deliciously unique flavor. The texture was so creamy and comforting. This recipe is definitely a new favorite!
I am really glad that you liked it Gianne ♥
Well I know what to do with next with my left over spinachs! I’ll just turn them into this tasty soup. I’m liking the spinach and feta combo. Sounds delicious.
Thank you Janie – I hope that get the chance to try it!
This was so easy and comforting recipe to make. I loved the vibrant colour of the spinach and the creamy saltiness of the feta.
Thanks Seema – glad that it went well for you!
This soup was delicious. Spinach and feta are a match made in heaven! It made a perfect light lunch.
Thank you Harriet and I agree – feta really makes this soup special 🙂
Such a simple and flavorful soup, not to mention a breeze to whip up too! Everyone loved it, thank you!
Thanks Heather – glad that you liked it!