Spinach, Feta & Pine Nut Soup

Serves 10


  • 3 tbsp butter
  • 4 whole garlic cloves, minced
  • 1 large Spanish onion, peeled & diced
  • 3 ribs of celery, diced
  • 5 large (Yukon Gold) potatoes, peeled & chopped
  • 6-8 cups vegetable or chicken stock
  • 1 cup white wine
  • few pinches of ground nutmeg
  • 2 lbs fresh spinach leaves
  • 1 cup light cream
  • 6 dashes Worcestershire sauce
  • kosher salt to taste
  • freshly ground black pepper to taste

Garnish (optional)

  • feta cheese, sliced
  • toasted pine nuts


  1. Melt butter in a stockpot over medium-high heat. Add garlic, onion and celery. Saute for 5 minutes
  2. Add the potatoes, stock, wine and nutmeg. Bring to a boil. Reduce heat to medium and simmer until the potatoes are soft and tender, 12-30 minutes depending on size of potatoes
  3. Add spinach until it wilts into the soup, add cream and remove from heat. Puree the soup in the pot using a hand blender or by working in batches with a regular blender until smooth
  4. Stir in Worcestershire sauce, salt, and pepper. Garnish each serving with a slice of feta cheese and a few toasted pine nuts