Zupa Szpinakowa

Name: Zupa Szpinakowa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Polish
Ingredients: 500 g Spinach, washed; 150 g Carrot, diced; 100 g Parsley root, diced; 400 g Potato, peeled and diced; 120 g Onion, diced; 3 clove Garlic, minced; 2 tbsp Butter; 150 ml Heavy cream; 1 tbsp Lemon juice; ¼ tsp Nutmeg, freshly grated; 5 Hard-boiled egg, halved; 1 ¼ tsp Salt; ½ tsp Black pepper, freshly ground; 1.2 L Water

Zupa Szpinakowa · ready in 40 min · 5 servings · 347 kcal per serving · easy · 14 ingredients

A classic Polish spinach soup, silky from blended potatoes and cream, brightened with lemon, and finished the old-fashioned way with hard-boiled eggs.

Prep: 10 min
Cook: 30 min
Total: 40 min
Serves: 5
kcal: 347
Difficulty: easy

Polish Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 5 servings

500 gSpinach, washed
150 gCarrot, diced
100 gParsley root, diced
400 gPotato, peeled and diced
120 gOnion, diced
3 cloveGarlic, minced
2 tbspButter
150 mlHeavy cream
1 tbspLemon juice
¼ tspNutmeg, freshly grated
5Hard-boiled egg, halved (to serve)
1 ¼ tspSalt
½ tspBlack pepper, freshly ground
1.2 LWater

Equipment

stovetop, knife, cutting board, measuring spoon, measuring jug, large pot, frying pan, ladle, immersion blender, wooden spoon, serving bowls

Instructions

Prepare Ingredients
Gather all ingredients, measure them, wash spinach, dice vegetables, mince garlic, and set out a pot, pan, knife, board, ladle, and blender. · 10 min
What to look for: Vegetables are diced, spinach is clean, and all tools are within reach.
Boil Root Vegetables
Boil carrot, parsley root, potato, water, and salt in the pot for 15-18 minutes, until the vegetables are tender enough to pierce. · 18 min
What to look for: The water bubbles steadily and the potato pieces look softened at the edges.
Sauté Aromatics
Sauté onion and garlic in butter for 4-5 minutes, stirring often, until golden and fragrant but not browned. · 5 min
What to look for: The onion is glossy and lightly golden, and the garlic smells sweet.
Wilt Spinach
Add the golden onion and garlic to the pot, then add spinach and stir for 2 minutes, just until the leaves wilt and stay bright green. · 2 min
What to look for: The spinach collapses into the soup but keeps a vivid green color.
Blend Smooth
Blend the entire soup until smooth, then return it to the pot and loosen with a splash of hot water only if it is too thick. · 3 min
What to look for: The soup is velvety, evenly green, and free of visible vegetable chunks.
Finish Seasoning
Stir in 125 ml cream, lemon juice, black pepper, nutmeg, and more salt if needed, then warm gently for 2 minutes without boiling. · 2 min
What to look for: The soup turns slightly paler and creamy, with no curdling or bubbling.
Serve With Eggs
Serve the hot soup in bowls with halved hard-boiled eggs and drizzle each portion with the remaining 25 ml cream. · 3 min
What to look for: Each bowl has smooth green soup, egg halves on top, and a small cream drizzle.

Nutrition (per serving)

kcal	347
Protein	13 g
Carbohydrates	28 g
of which sugars	6 g
Fat	22 g
of which saturated	12 g
Fibre	6 g
Sodium	813 mg

Nutri-ScoreB

Allergens

Contains: milk, eggs

Ingredient substitutions

Spinach

Frozen spinach: Thaw and squeeze lightly before adding so the soup stays bright and not watery.

Carrot

Parsley root: Use more parsley root for a less sweet, more earthy soup base.

Parsley root

Carrot: The soup will taste sweeter and less rooty, but remains traditional in spirit.

Potato

Waxy potato: Use the same weight; the soup may blend slightly less fluffy but will still thicken well.

Onion

Garlic: Use only if onion is unavailable; the soup will be sharper and less sweet.

Garlic

Onion: Use finely diced onion for a milder base if garlic is not tolerated.