Baby spinach soup topped with chunky green olives and oregano

Baby spinach soup topped with chunky green olives and oregano

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  • 4
  • Easy
  • Carb Conscious
  • 15 minutes
  • 20 minutes
  • White Blend GVC 2007


  • 2 T butter
  • 2 cloves garlic, cut into thin slivers
  • 6 spring onions, chopped
  • 400 g baby spinach
  • 4 cup chicken stock
  • 4 T cream
  • 1 cup green olives, sliced
  • 1 T oregano
  • 3 T olive oil
  • sea salt and freshly ground black pepper
  • small wedge of vintage Cheddar cheese, for serving

Cooking Instructions

In a frying pan, heat the butter and sauté the garlic until soft and fragrant. Add the spring onion and spinach and cook until the latter is wilted but still vibrant green in colour.
Add the chicken stock and bring to a gentle simmer, then remove from the heat. Using a hand blender, purée the spinach mixture until smooth. Pour it into a saucepan, add the cream and gently heat until warmed through.
In a separate bowl, combine the olive, oregano and olive oil and season to taste. Serve the soup warm, topped with a spoonful of chunky oregano olives and a grating of cheese. Season to taste.
Per serving: 1453.1 KJ, 7.7 g protein, 32.7 g fat, 3.7 g carbs

TASTE’s take:
Popeye the Sailor was onto something – spinach, with its delicate texture, alluring jade colour, minimal calories and high nutritional value, is one of the healthiest foods in the world. And, wilted, blended or dressed, there are myriad ways to enjoy it. Find out more about when spinach is in season, and more inspiring recipes.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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