Spinach with horseradish cream soup

(8 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Spinach with horseradish cream soup
Spinach with horseradish cream soup
  • Serves: 3-4

Woman's Weekly recipe Packed with spinach and topped with a delicious creamy horseradish sauce, this vegetarian soup is a guaranteed hit.


  • 1tbsp sunflower oil
  • 1 medium onion, peeled and chopped
  • 2 medium potatoes, peeled and cubed
  • 1 vegetable stock cube
  • 500ml (16fl oz) milk
  • 400-500g bag washed spinach
  • Freshly grated nutmeg

    To serve:
  • 1tbsp horseradish sauce
  • 4tbsp double cream

Woman's Weekly cookery editor Sue McMahon says: The cold soup can be packed into a suitable container and frozen for up to 1 month. Allow the soup to defrost before reheating it thoroughly. The horseradish cream is not suitable for freezing.


  1. Heat the oil in a large saucepan and add the onion. Cook the onion over a medium heat for about 5 mins until it softens but not colours, stirring occasionally. Add the potato to the pan and cook it for about a further 5 mins.
  2. Pour in 500ml (16fl oz) water and crumble in the stock cube. Bring the mixture to the boil. Cover the pan and reduce the heat, and simmer it for about 15-20 mins, or until the potato has softened.
  3. Add milk to the pan. Bring the mixture back to boil. Add the spinach to the pan and cook for about 5 mins,until spinach has wilted, then remove pan from the heat.
  4. Purée the soup using a liquidiser, food processor or stick blender. Season the soup to taste and add some nutmeg.
  5. To make the topping, stir the horseradish sauce into the cream.
  6. Reheat the soup if necessary and pour it into serving dishes. Swirl cream over top. Grate over a little extra nutmeg before serving.

There are more unmissable recipes in this week's Woman's Weekly, on sale every Wednesday, only 82p! Subscribe today to Woman's Weekly and get 28% off!

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 290(kcal)
  • Fat 17.0g
  • Saturates 8.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(8 ratings)

Your comments


loved it!!! didn't have any horseradish or cream so used wasabi paste with low fat natural youghurt my favourite soup.

comments powered by Disqus

FREE Newsletter