This easy and delicious spinach & dill soup by Jamie Oliver is a creamy, hearty meal perfect for a quick lunch or dinner. Packed with fresh veggies, and comforting potatoes, and topped with crispy filo pastry, it’s a nutritious dish that’s full of flavor and simple to make with everyday ingredients.
Ingredients Needed
- 1 large leek (250g / 8.8 oz)
- 25g (1.75 tbsp / 0.9 oz) unsalted butter
- Olive oil
- 2 cloves of garlic
- 2 large potatoes (500g / 1.1 lbs)
- 1.5 litres (6 cups / 1.6 quarts) vegetable stock
- 4 sheets of filo pastry
- 50g (1.75 oz) feta cheese
- 250g (9 oz) fresh spinach
- 1 bunch (20g / 0.7 oz) fresh dill
- ½ a lemon
How To Make Spinach & Dill Soup
- Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
- Cook the leek: Wash, trim, and finely slice the leek. Place it in a large casserole pan on low heat with half the butter and 1 tablespoon of olive oil. Cook gently with the lid on for 10 minutes, or until soft and without color.
- Add garlic and potatoes: Peel and finely grate the garlic into the pan. Peel, roughly chop and add the potatoes. Pour in the stock and simmer for 15 minutes, or until the potatoes are soft.
- Prepare the filo topping: Line a baking tray with greaseproof paper. Brush the filo sheets with oil, scrunch them up, and place them on the tray. Crumble over the feta and drizzle with a little more oil. Bake in the oven for 10–12 minutes, or until golden and crisp.
- Finish the soup: Once the potatoes are soft, add the spinach and let it wilt. Stir in half the dill, remove the pan from the heat, and blitz with a stick blender until smooth. Season with sea salt, cracked black pepper, and the juice of half a lemon.
- Serve: Ladle the soup into bowls, top with the crispy feta filo, drizzle with oil, and scatter over the remaining dill.
Recipe Tips
- Sauté the leek gently: Cook the leek on low heat to soften it without adding color, which helps keep the soup’s flavor mild and smooth.
- Use fresh or frozen spinach: If fresh spinach isn’t available, frozen spinach works just as well. Just be sure to thaw and drain it before adding.
- Don’t overcook the potatoes: Simmer the potatoes until they are soft but not falling apart to ensure the soup has the right texture.
- Crisp the filo pastry just right: Brush the filo with oil and bake until golden and crispy, but don’t let it burn. It adds a nice crunch to the soup.
How To Store Reheat Leftovers?
- Refrigerate: Let the leftover spinach & dill soup cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool completely before placing it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove over low heat before serving.
- Reheat: Pour the soup into a saucepan and heat over medium heat for 5–7 minutes, stirring occasionally, until it’s warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup / 245g)
- Calories: 404
- Total Fat: 15.6g
- Saturated Fat: 5.9g
- Total Carbohydrate: 55.7g
- Dietary Fiber: 4.3g
- Sugars: 5.4g
- Protein: 13.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver French Onion Soup
- Jamie Oliver Fragrant Spicy Fish Soup
- Jamie Oliver Pearl Barley And Cavolo Nero Soup
- Jamie Oliver Broccoli Soup & Cheesy Soldiers
Jamie Oliver Spinach & Dill Soup
Description
This easy and delicious spinach & dill soup by Jamie Oliver is a creamy, hearty meal perfect for a quick lunch or dinner. Packed with fresh veggies, and comforting potatoes, and topped with crispy filo pastry, it’s a nutritious dish that’s full of flavor and simple to make with everyday ingredients.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
- Cook the leek: Wash, trim, and finely slice the leek. Place it in a large casserole pan on low heat with half the butter and 1 tablespoon of olive oil. Cook gently with the lid on for 10 minutes, or until soft and without color.
- Add garlic and potatoes: Peel and finely grate the garlic into the pan. Peel, roughly chop and add the potatoes. Pour in the stock and simmer for 15 minutes, or until the potatoes are soft.
- Prepare the filo topping: Line a baking tray with greaseproof paper. Brush the filo sheets with oil, scrunch them up, and place them on the tray. Crumble over the feta and drizzle with a little more oil. Bake in the oven for 10–12 minutes, or until golden and crisp.
- Finish the soup: Once the potatoes are soft, add the spinach and let it wilt. Stir in half the dill, remove the pan from the heat, and blitz with a stick blender until smooth. Season with sea salt, cracked black pepper, and the juice of half a lemon.
- Serve: Ladle the soup into bowls, top with the crispy feta filo, drizzle with oil, and scatter over the remaining dill.
Notes
- Sauté the leek gently: Cook the leek on low heat to soften it without adding color, which helps keep the soup’s flavor mild and smooth.
- Use fresh or frozen spinach: If fresh spinach isn’t available, frozen spinach works just as well. Just be sure to thaw and drain it before adding.
- Don’t overcook the potatoes: Simmer the potatoes until they are soft but not falling apart to ensure the soup has the right texture.
- Crisp the filo pastry just right: Brush the filo with oil and bake until golden and crispy, but don’t let it burn. It adds a nice crunch to the soup.
Jamie Oliver Spinach & Dill Soup