Jamie Oliver Spinach & Dill Soup

If you’re looking for a feel-good, hearty soup that’s bursting with fresh flavours, Jamie Oliver Spinach & Dill Soup is just the ticket. With soft potatoes, buttery leeks, fresh dill, and a crispy feta filo topping, this one ticks every box—comforting, vibrant, and incredibly satisfying. I whipped this up for lunch and couldn’t believe how fancy it felt for such little effort! (inspired by Jamie Oliver)

Ingredients Needed

• 1 large leek (250g / 8.8 oz)
• 25g unsalted butter (1.75 tbsp / 0.9 oz)
• Olive oil, for cooking and brushing
• 2 cloves garlic
• 2 large potatoes (500g / 1.1 lbs)
• 1.5 litres vegetable stock (6 cups / 1.6 quarts)
• 4 sheets filo pastry
• 50g feta cheese (1.75 oz)
• 250g fresh spinach (9 oz)
• 1 bunch fresh dill (20g / 0.7 oz)
• ½ lemon
• Salt & black pepper, to taste

How To Make Jamie Oliver Spinach & Dill Soup

1. Cook the Leek: Preheat the oven to 200°C/400°F. Trim, wash, and slice the leek. Sauté it gently in a large pan with half the butter and a splash of olive oil, lid on, for about 10 minutes until soft but not browned.
2. Add Garlic and Potatoes: Grate in the garlic, then peel and chop the potatoes into chunks and add them to the pan. Pour in the stock and simmer for 15 minutes until the potatoes are tender.
3. Prepare the Filo Topping: While the soup simmers, line a baking tray with greaseproof paper. Brush the filo sheets with olive oil, scrunch them up loosely, and place on the tray. Crumble over the feta and drizzle with more oil. Bake for 10–12 minutes until golden and crisp.
4. Finish the Soup: Once the potatoes are soft, stir in the spinach and let it wilt completely. Add half the chopped dill. Remove from the heat and blitz until silky smooth with a stick blender. Squeeze in the lemon juice, season with salt and pepper to taste.
5. Serve: Ladle the hot soup into bowls. Top with the crispy feta filo shards, drizzle a little more olive oil on top, and scatter over the remaining dill.

Why I Love This Recipe

It’s quick, it’s wholesome, and it’s got that cozy homemade vibe. The soft, herby soup contrasts beautifully with the crunchy filo and salty feta on top. It feels restaurant-worthy, but it’s honestly so easy to pull together with basic fridge staples.

Recipe Tips

• Cook the leek slowly: Keep the heat low to coax out a sweet, mellow flavour—no browning needed.
• Sub spinach if needed: You can easily swap in thawed, drained frozen spinach if fresh isn’t available.
• Check the potatoes: You want them fork-tender, not falling apart, before blending.
• Mind the filo: Keep an eye on it in the oven—golden and crisp is the goal, not overdone.
• Add lemon last: Stir in lemon juice after blending for the freshest flavour boost.

What To Serve With Jamie Oliver Spinach & Dill Soup

• Crusty sourdough or warm flatbreads
• Garlic toast or cheesy soldiers
• Grilled halloumi or a side of roasted veggies
• A crisp cucumber salad for a refreshing contrast
• A dollop of yoghurt or swirl of cream for extra richness

How To Store & Reheat Jamie Oliver Spinach & Dill Soup

• Refrigerate: Cool the soup to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days.
• Freeze: Cool completely, then freeze in individual portions for up to 3 months. Thaw in the fridge overnight.
• Reheat: Warm gently on the stove over medium heat, stirring occasionally, for 5–7 minutes. Add a splash of water or stock if it thickens too much.

FREQUENTLY ASKED QUESTIONS

• Can I make this dairy-free?
  Yes! Just skip the butter and feta. Use olive oil throughout and add a spoonful of dairy-free yoghurt for creaminess.
• Can I blend it in a blender instead of a stick blender?
  Absolutely. Just let it cool slightly first and blend in batches to avoid splashes.
• What can I use instead of filo pastry?
  You can skip the topping or try puff pastry twists or croutons for crunch.
• Is this soup freezer-friendly?
  Yes! It freezes really well. Just avoid freezing the filo topping—make that fresh each time.
• Can I add other herbs?
  Fresh mint or parsley can be great alongside or in place of dill, depending on your taste.

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