Spinach, Courgette & Potato Soup

This delicious gut-friendly soup is suitable for freezing. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a pan over medium to high heat, adding extra stock or water if necessary.
Spinach, Courgette & Potato Soup
serves 4-6


2 tablespoons olive oil
1 celery stick, finely chopped
1 tsp chopped fresh thyme or ½ teaspoon dried
300g potatoes, peeled and diced
1.2 litres chicken stock (IBS friendly page 240/241 or use suitable stock cubes see page 242 for more information)
2 small courgettes, trimmed and finely chopped
225g baby spinach leaves
Pinch of grated nutmeg (optional)
2 teaspoons crème fraiche (optional)
Small handful fresh mint leaves
Sea salt and freshly ground black pepper


First make the soup. Heat the olive oil in a large pan over a medium heat. Add the celery and sauté for 2-3 minutes until tender. Stir in the potatoes and sauté for another 2-3 minutes. Pour in the stock and season with a pinch of salt and plenty of pepper. Bring to a simmer and cook for 10 minutes until the potatoes are just tender.
Add the courgettes to the stock mixture and simmer for another 2 minutes, then stir in the spinach until just wilted. Add the nutmeg if using and blitz with a hand blender until smooth, adding a little water if you thick the soup is a little thick. Reheat if necessary and then ladle into warmed bowls. Add a swirl of the crème fraiche to each one and tear the mint leaves on top. Give a good grinding of black pepper to serve.

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