Cream of Spinach Soup

Cream of Spinach Soup

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soups
Cuisine: Caribbean, Fusion
Servings: 4
Author: Felix (Simply Trini Cooking)


  • 1 cups Spinach chopped finely
  • 2 cups chicken stock
  • 1 cup evaporated milk Carnation
  • 1 large potato
  • 1 onion chopped
  • 2 big leaf thyme chopped
  • 2 sprig fine leaf thyme chopped
  • 3 cloves garlic chopped
  • 2 pimento peppers chopped
  • 2 tsp. green seasoning
  • 6 leaves chadon beni chopped
  • 1 dash white pepper
  • 1 dash parsley
  • 2 tbsp. butter
  • Salt to taste


  • Chop big leaf thyme, fine leaf thyme, chadon beni, pimento, garlic etc. Set aside. Make your own chicken stock or use store bought stock.
  • Melt the butter over a medium flame. Saute garlic and onions until translucent. Then add the potatoes and mix for about 2 minutes.
  • Pour about 2 cups water. Add salt to taste and let boil until potatoes are cooked.
  • Blanch the chopped Spinach and set aside.
  • Pour out potatoes etc into a medium sized bowl and add the milk. When cooked, crush the potatoes using a hand mixer or a blender. Add the chopped Spinach afterward and the rest of seasonings. Adjust salt to taste. Serve hot.


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Recipe © Simply Trini Cooking. All rights reserved

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