This Polish spinach soup is one of those simple homemade soups that is thick, hearty and surprisingly filling. It is made with spinach, potatoes and root vegetables, then finished with garlic, eggs and a simple butter-flour roux.
I usually make it in two versions: with chicken or without meat. Both are delicious, so if you prefer a meat-free version, simply leave out the chicken.
For this recipe, I normally use frozen spinach, which makes the soup incredibly easy to prepare. During spinach season, you can also use fresh spinach leaves.
The garlic is what really brings this soup to life. I usually use 4–5 cloves, but you can easily adjust the amount depending on how much garlic you like. 🥬🧄
Why You’ll Love This Spinach Soup
- Thick and hearty
- Easy one-pot soup
- Can be made with or without chicken
- Made with simple vegetables
- Great way to use frozen spinach
- Fresh spinach can be used in season
- Garlic gives it lots of flavor
- Eggs add extra texture and richness
- Perfect for a comforting family lunch
Ingredients
For the Soup
- 1 kg frozen spinach
- 2 carrots, cut into small cubes
- 2 parsley roots, cut into small cubes
- 1 piece of celeriac, about 5 × 5 cm, cut into small cubes
- 5–6 medium potatoes, peeled and cut into small cubes
- Water, enough to cover the vegetables
- Salt, to taste
- Black pepper, to taste
- 4–5 cloves garlic, finely chopped or pressed
- 2 eggs, lightly beaten
Optional – Chicken Version
- 1 chicken breast, cut into small cubes
For a meat-free version, simply leave out the chicken.
For the Roux
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
You can adjust the amount slightly depending on how thick you like your soup.
How to Make Polish Spinach Soup
Step 1 – Prepare the Vegetables
Peel the carrots, parsley roots and celeriac.
Cut all the vegetables into small cubes.
Peel the potatoes and cut them into similarly sized cubes.
If using chicken, cut the chicken breast into small pieces.
Step 2 – Cook the Soup
Place the spinach, carrots, parsley roots, celeriac and potatoes into a large pot.
If making the chicken version, add the diced chicken as well.
Pour in enough water to cover everything.
Add some salt and bring the soup to a boil.
Reduce the heat and cook until the vegetables and potatoes are completely tender and the chicken is cooked through.
This usually takes around 25–30 minutes, depending on the size of the vegetables.
Step 3 – Season with Garlic
Once everything is cooked, season the soup with salt and black pepper.
Add the garlic.
I usually use 4–5 cloves, but feel free to use less or more depending on your taste.
Let the soup simmer for another few minutes so the garlic can release its flavor.
Step 4 – Add the Eggs
Lightly beat 2 eggs in a small bowl.
Slowly pour the beaten eggs into the hot soup while stirring continuously.
The eggs will cook in the hot soup and create delicate little ribbons throughout the soup.
Keep stirring for a moment until the eggs are cooked.
Step 5 – Make the Roux
Melt the butter in a small saucepan or frying pan over low to medium heat.
Add the flour and stir continuously until the flour is completely combined with the butter and the mixture becomes smooth.
Cook the roux briefly, but don’t let it become dark.
Step 6 – Thicken the Soup
Slowly add a little hot soup to the roux while stirring.
Once smooth, pour the mixture back into the soup pot.
Stir well and bring the soup back to a gentle simmer.
Cook for another 2–3 minutes, stirring occasionally, until the soup reaches your preferred consistency.
The result should be a thick, hearty soup, rather than a smooth or blended soup.
Fresh or Frozen Spinach?
I normally use frozen spinach because it is convenient and always available.
However, fresh spinach works beautifully too.
During spinach season, simply use fresh spinach leaves instead. Add them to the pot and cook until the leaves are completely wilted and tender.
With Chicken or Without?
Both versions work really well.
Spinach Soup with Chicken
Add one chicken breast, cut into small cubes, together with the vegetables.
The chicken makes the soup more filling and turns it into a complete meal.
Meat-Free Spinach Soup
Simply leave out the chicken.
The potatoes, vegetables, spinach and eggs make the soup satisfying even without meat.
Tips for the Best Spinach Soup
Don’t be afraid of the garlic
Spinach has a fairly delicate flavor, so garlic really helps give the soup some character. I usually use 4–5 cloves.
Cut the vegetables small
Small, evenly sized pieces cook more quickly and make the soup easier to eat.
Add the eggs slowly
Pour them in gradually while stirring continuously. This gives you nice little egg ribbons rather than one large piece of cooked egg.
Adjust the thickness
The roux gives the soup body without turning it into a blended soup. If you prefer it thinner, simply use a little less roux.
Taste before adding more salt
Spinach and the cooking water may already contain some salt, so adjust the seasoning at the end.
Serving Suggestions
Serve the soup hot with a little freshly ground black pepper and, if you like, some extra fresh herbs.
It’s delicious on its own and makes a filling family lunch.
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