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An overhead photo of a serving of spinach soup in a bowl topped with dill, pine nuts, crumbled feta and a drizzle of olive oil. Next to this is a cloth napkin and a piece of crusty bread.
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5 from 1 vote

Spinach Soup with Feta and Dill

Spinach Soup with Feta and Dill is proof that healthy, nourishing food can also be indulgently delicious. With its vibrant flavors and silky-smooth texture, it’s destined to become a new favorite for cozy weeknight dinners or elegant dinner parties. 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Soup
Cuisine: Greek/Mediterranean
Diet: Vegetarian
Servings: 4
Author: Bella Karragiannidis

Ingredients

  • 4 cups cauliflower florets
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium onion, chopped
  • 3 large garlic cloves, minced
  • 4 scallions, chopped
  • 1/2 cup chopped fresh dill, plus extra for garnish
  • 4 cups vegetable stock
  • 4 tablespoon raw pine nuts
  • 5 cups (1/2 pound) baby spinach
  • 3 tablespoons fresh lemon juice
  • 1 cup crumbled feta cheese, divided

Instructions

  • Roast the cauliflower. Preheat the oven to 400°F. Line a sheet pan with parchment paper. Add cauliflower florets, drizzle with 1 tablespoon extra virgin olive oil, and season with salt and pepper. Roast for 25 minutes, flipping halfway, until golden.
  • Prepare the soup base. Warm 3 tablespoons of olive oil in a large soup pot over medium heat. When shimmering, add onion and sauté until fragrant, about 4 to 5 minutes. Add the garlic, scallions, and dill, and sauté for another 2 to 3 minutes until softened and fragrant.
  • Simmer. Add the roasted cauliflower and vegetable stock to the pot and bring it to a simmer.
  • Toast the pine nuts. Meanwhile, toast the pine nuts in a dry skillet over medium heat, stirring often, until golden, about 3 minutes. Set aside.
  • Blend the soup. Stir the spinach into the simmering soup and cook until just wilted, about 1 minute. Add ½ cup feta cheese and the lemon juice. Puree in batches in a blender or using an immersion blender until smooth. Taste and adjust the seasoning with salt and pepper.
  • Garnish and serve. Divide the soup into serving bowls. Drizzle with olive oil, sprinkle with remaining feta, toasted pine nuts, and fresh dill.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • Safety note: Be careful blending hot soup! Be sure to allow steam to escape by removing the center cap of the blender lid and covering it loosely with a kitchen towel.

Nutrition

Calories: 216.2kcal | Carbohydrates: 18.7g | Protein: 13.3g | Fat: 12.1g | Saturated Fat: 3.3g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 2g | Cholesterol: 20.1mg | Sodium: 1341.7mg | Potassium: 705.2mg | Fiber: 4.2g | Sugar: 7.5g | Vitamin A: 4594.3IU | Vitamin C: 73.2mg | Calcium: 92.7mg | Iron: 2.7mg

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