Why You’ll Love This Recipe
This soup is quick to prepare, packed with nutrients, and full of bright, herby flavor. The spinach creates a smooth and earthy base, while feta adds a creamy, slightly salty contrast. Dill brings a fresh, aromatic touch that elevates the entire dish. It’s perfect for a light lunch, starter, or cozy dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh spinach
- Olive oil or butter
- Onion, chopped
- Garlic, minced
- Vegetable broth
- Potato (optional, for thickness)
- Fresh dill, chopped
- Feta cheese, crumbled
- Lemon juice
- Salt and pepper
Directions
- Heat olive oil or butter in a pot over medium heat. Add the chopped onion and sauté until soft.
- Add garlic and cook for 1 minute until fragrant.
- Stir in the spinach and cook until wilted.
- Add vegetable broth and diced potato if using. Bring to a simmer and cook until the potato is tender.
- Remove from heat and blend the soup until smooth using an immersion blender or standard blender.
- Return to the pot and stir in fresh dill and lemon juice.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled feta cheese.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Creamier version: Add a splash of cream or yogurt for extra richness.
- Vegan option: Skip the feta or use a plant-based alternative.
- Protein boost: Add white beans or shredded chicken.
- Extra herbs: Include parsley or mint for more freshness.
- Chunky style: Blend only part of the soup for a thicker texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth if needed to adjust consistency.
FAQs
Can I use frozen spinach?
Yes, frozen spinach works well. Thaw and drain it before adding.
What does feta add to the soup?
Feta adds a creamy texture and a tangy, salty flavor.
Can I make this soup ahead of time?
Yes, it stores and reheats well.
Is this soup healthy?
Yes, it’s packed with vitamins and nutrients from spinach and herbs.
Can I skip the potato?
Yes, but the soup will be slightly thinner.
How do I make it thicker?
Add potato or reduce the broth slightly.
Can I freeze this soup?
Yes, but add feta after reheating for best texture.
What can I serve with it?
It pairs well with crusty bread or a light salad.
Can I use other greens?
Yes, kale or Swiss chard can be used instead of spinach.
How do I make it more filling?
Add grains like rice or quinoa, or include protein like beans or chicken.
Conclusion
Spinach Soup with Feta and Dill is a fresh, flavorful dish that’s both comforting and nutritious. With its creamy texture and bright herbal notes, it’s an easy recipe that brings warmth and elegance to your table. Perfect for any season, it’s a soup you’ll want to enjoy again and again.
PrintSpinach Soup with Feta and Dill
Spinach soup with feta and dill is a light yet comforting dish featuring a smooth, vibrant spinach base with fresh herbs and tangy feta. It’s nourishing, flavorful, and perfect for a quick meal or starter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 6 cups fresh spinach
- 2 tablespoons olive oil or butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 medium potato, peeled and diced (optional)
- 2 tablespoons fresh dill, chopped
- 1/2 cup feta cheese, crumbled
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil or butter in a pot over medium heat and sauté the onion until soft.
- Add garlic and cook for 1 minute until fragrant.
- Stir in the spinach and cook until wilted.
- Add vegetable broth and diced potato if using, then bring to a simmer and cook until the potato is tender.
- Remove from heat and blend the soup until smooth using an immersion blender or standard blender.
- Return to the pot and stir in dill and lemon juice.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled feta cheese.
Notes
- Add cream or yogurt for a richer texture.
- Use frozen spinach if fresh is unavailable.
- Skip feta or use plant-based cheese for a vegan version.
- Store in the refrigerator for up to 3 days and reheat gently.
- Add beans or chicken for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg
