Spinach Soup

  • Preparation 20 MIN
    Cooking 30 MIN
  • Servings 6
  • Freezes







  1. In a saucepan, bring the carrots and potatoes to boil in the broth and cook until the vegetables are tender, about 15 minutes. Season with salt and pepper.
  2. Add the spinach and corn to the saucepan and cook for 5 minutes. Remove from the heat.


  1. Meanwhile, in a small saucepan, melt the butter. Add the flour and cook for 1 minute, while whisking. Whisk in the milk and cream and simmer for 2 minutes or until the sauce thickens. Season with salt and pepper. Keep warm.
  2. Stir the bechamel sauce into the soup. Adjust the seasoning.


  1. With the rack in the middle position, preheat the oven’s broiler.
  2. Place the bread slices on a baking sheet and sprinkle with the cheese. Broil until the cheese has melted, about 2 minutes. Ladle the soup into the bowls. Serve with the croutons or place them in the centre of each bowl.


This is a recipe from the contest “Enjoy reinventing ... with butter, cream, milk and local cheese.” Recipe from Helen Carrier in Montreal.

If you prefer a creamier soup, purée the soup in a blender after adding the bechamel.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 325  
Total Fat 13 g  
Saturated Fat 8 g  
Sodium (salt) 910 mg  
Carbohydrates 41 g  
Fibre 3 g  
Protein 12 g