Spinach Soup with Feta and Dill: Best Easy Recipe

Spinach Soup with Feta and Dill is a light, savory meal that can be prepared in about 30 minutes. Fresh spinach gives the soup its color and vegetal flavor, while feta adds saltiness and a mild tang. Dill contributes a clean herbal note that keeps the dish from tasting heavy. The recipe uses simple ingredients, requires one pot, and can be served as a quick lunch, first course, or modest dinner with bread. For more ideas for using fresh produce, see these easy garden harvest recipes.

Essential Concepts

– Use fresh or frozen spinach.
– Add feta after blending for better flavor and texture.
– Fresh dill provides the clearest herbal taste.
– Blend fully for a smooth soup or partially for more texture.
– Adjust salt only after adding feta.

Why This Spinach Soup Works

Spinach soup can become bland if it relies on greens alone. This version builds flavor with onion, garlic, broth, lemon juice, feta, and dill. The onion supplies sweetness, garlic adds depth, and lemon juice sharpens the finished soup. Feta brings a creamy quality without requiring heavy cream. For additional background and inspiration, compare the techniques in this Mediterranean spinach soup guide.

Potatoes provide body and help the soup blend into a smooth consistency. They also soften the intense green flavor of spinach. A small amount is enough, so the finished dish remains light rather than starchy.

The soup is flexible. Fresh spinach produces a delicate flavor and bright color, while frozen spinach is convenient and often more economical. Either choice works well as long as excess water is removed from frozen spinach before it enters the pot.

Spinach Soup with Feta and Dill Ingredients

U.S. Measurements

– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 garlic cloves, minced
– 1 medium Yukon Gold potato, peeled and diced
– 4 cups low-sodium vegetable broth
– 10 ounces fresh spinach, or 1 package frozen chopped spinach
– 1/2 teaspoon kosher salt, plus more as needed
– 1/4 teaspoon black pepper
– 1/2 cup crumbled feta cheese
– 2 tablespoons chopped fresh dill
– 1 tablespoon fresh lemon juice
– Plain Greek yogurt, optional, for serving
– Toasted bread, optional, for serving

Metric Measurements

– 30 milliliters olive oil
– 1 medium yellow onion, diced
– 2 garlic cloves, minced
– 1 medium Yukon Gold potato, peeled and diced
– 950 milliliters low-sodium vegetable broth
– 280 grams fresh spinach, or 1 package frozen chopped spinach
– 3 grams kosher salt, plus more as needed
– 1 gram black pepper
– 75 grams crumbled feta cheese
– 8 grams chopped fresh dill
– 15 milliliters fresh lemon juice
– Plain Greek yogurt, optional, for serving
– Toasted bread, optional, for serving

Equipment

– Large soup pot
– Cutting board and knife
– Immersion blender or countertop blender
– Ladle
– Heatproof spatula

How to Make Spinach Soup with Feta and Dill

1. Cook the onion.
Warm the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Do not let it brown heavily, since a gentle flavor suits this soup.

2. Add the garlic and potato.
Stir in the garlic and cook for 30 seconds. Add the diced potato, vegetable broth, salt, and black pepper. Bring the mixture to a gentle boil.

3. Simmer until tender.
Lower the heat and simmer uncovered for 12 to 15 minutes, or until the potato pieces can be pierced easily with a fork.

4. Add the spinach.
Add fresh spinach in batches, stirring until each portion wilts before adding more. If using frozen spinach, add it directly after thawing and draining. Simmer for 2 to 3 minutes, just until the greens are heated through.

5. Blend the soup.
Remove the pot from the heat. Blend with an immersion blender until smooth. A countertop blender can also be used, but work in batches and remove the center cap from the lid. Cover the opening with a folded kitchen towel to allow steam to escape. Hot soup can expand quickly in a sealed blender.

6. Finish with feta, dill, and lemon.
Stir in half of the feta, the dill, and lemon juice. Taste the soup and adjust the salt, pepper, or lemon juice. Ladle into bowls and scatter the remaining feta over each serving.

Tips for Better Results

Choose spinach with crisp leaves and no yellowing. If the leaves are sandy, wash them in several changes of cold water and dry them well. Excess water is less of a concern in soup than in sautéed spinach, but clean greens produce a better result.

Use low-sodium broth when possible. Feta varies considerably in salt content, so adding a full amount of salt at the beginning can make the soup too salty. Season lightly during cooking and correct the flavor at the end.

For a smooth soup, blend for at least one minute after the visible pieces disappear. For a more rustic texture, blend only part of the mixture and leave some potato and spinach pieces intact.

Fresh dill should be added near the end. Extended cooking dulls its flavor. Dried dill can be used in a pinch, but use less because its taste is more concentrated. Start with 1 teaspoon of dried dill and adjust after blending.

Variations

For a creamier soup, stir in 1/3 cup, or 80 milliliters, of plain Greek yogurt after the soup has cooled slightly. Do not boil the soup after adding yogurt, since high heat may cause it to separate.

White beans can replace the potato or supplement it. Add 1 cup, or about 170 grams, of drained cooked white beans before blending. They provide body and make the soup more filling.

A pinch of red pepper flakes gives the soup mild heat. Ground cumin adds a warm, earthy note, although it should be used sparingly so it does not overpower the dill.

For a dairy-free version, omit the feta and add a few extra drops of lemon juice. The soup will still have a pleasant flavor, though it will lack feta’s salty richness.

Storage and Reheating

Cool the soup promptly and store it in an airtight container in the refrigerator for up to 4 days. Keep feta and optional yogurt separate if you prefer a fresher garnish.

Reheat the soup over medium-low heat, stirring occasionally. Avoid a vigorous boil, especially if yogurt has been added. The soup can also be frozen for up to 2 months, although its texture may be slightly less smooth after thawing. Blend it again briefly or whisk it thoroughly while reheating.

Serving Suggestions

Serve the soup with toasted sourdough, whole-grain bread, or a simple salad. A spoonful of Greek yogurt, a sprinkle of feta, chopped dill, and a few drops of olive oil make suitable garnishes. Lemon wedges allow each person to adjust the acidity.

A small bowl works well as a first course. For a more substantial meal, serve a larger portion with a boiled egg, white beans, or a slice of toast topped with cottage cheese.

Frequently Asked Questions

Can I use frozen spinach?

Yes. Use 10 ounces, or about 280 grams, of frozen chopped spinach. Thaw it first and press out excess water if the package contains a large amount of ice. Add it after the potato has become tender and heat it through before blending.

Can I make the soup without a blender?

Yes. Dice the potato and onion very finely, and chop the spinach before cooking. The soup will have a chunky texture, but the flavor will remain the same. A potato masher can break down some of the cooked potato.

How can I prevent the soup from turning dull green?

Avoid overcooking the spinach. Add fresh spinach only after the potato is tender, simmer it briefly, and blend the soup soon afterward. Lemon juice also helps maintain a fresh flavor.

Is feta necessary?

No, but it gives the soup its defining salty, tangy character. Crumbled goat cheese or a small amount of grated Parmesan can serve as substitutes. Add these gradually because their salt levels differ.

Can I prepare this soup ahead of time?

Yes. Prepare the soup up to 2 days ahead, refrigerate it, and add the final garnish when serving. The dill flavor may soften in storage, so fresh dill can be stirred in after reheating.

Why does my soup taste bitter?

Spinach can taste bitter when it is old or when the soup lacks acidity. Add lemon juice a teaspoon at a time, then taste again. A small amount of feta or Greek yogurt can also soften bitterness. Avoid adding large amounts of salt before checking the balance of the other flavors.