Spinach Soup with Feta and Dill

Name: Spinach Soup with Feta and Dill
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 4 cups cauliflower florets; Extra virgin olive oil; Kosher salt; Freshly ground black pepper; 1 medium onion, chopped; 3 large garlic cloves, minced; 4 scallions, chopped; 1/2 cup chopped fresh dill, plus extra for garnish; 4 cups vegetable stock; 4 tablespoon raw pine nuts; 5 cups (1/2 pound) baby spinach; 3 tablespoons fresh lemon juice; 1 cup crumbled feta cheese, divided

By:

jeremy

Published:

April 19, 2026

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Spinach Soup with Feta and Dill is a delightful dish that epitomizes the vibrant flavors of the Mediterranean. This creamy soup showcases the rich earthiness of spinach, complemented by the briny goodness of feta, all brought together with bright notes of fresh dill and the warmth of roasted cauliflower. With its silky texture and comforting aroma, it’s a dish that’s sure to warm your heart and soul, perfect for cool evenings or even as a glorious starter for gatherings.

I still remember the first time I made this soup. It was a chilly evening, and I found myself craving something hearty yet healthy. After a bit of rummaging through my pantry, I decided to combine some fresh ingredients and spices, leading to the creation of this wonderful Spinach Soup with Feta and Dill. The robust flavors mingled together beautifully, and each spoonful burst with freshness. It became a regular fixture on our dinner table, and I can’t wait for you to share in this experience.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 55 minutes and requires minimal prep!
Irresistible Flavor: The combination of roasted cauliflower, vibrant spinach, and tangy feta creates a deliciously rich taste.
Eye-Catching Appeal: Its vivid green color with sprinkles of feta and pine nuts makes it look stunning in any bowl.
Flexible Serving: Enjoy it as a cozy lunch or serve it with crusty bread as a classy appetizer for dinner parties.
Diet-Friendly Options: Easily adjustable for gluten-free and vegetarian diets!

Ingredients You’ll Need

4 cups cauliflower florets: Roasting gives cauliflower a lovely caramelized flavor, adding depth to the soup.
Extra virgin olive oil: Opt for high-quality oil for the best taste; it helps sauté veggies and adds richness.
Kosher salt: Enhance the natural flavors of the ingredients, making each bite irresistible.
Freshly ground black pepper: A dash of pepper rounds out the flavors with a bit of heat and warmth.
1 medium onion, chopped: The foundation of flavor, providing sweetness and aromatics when sautéed.
3 large garlic cloves, minced: Adds a fragrant, savory oomph that’s hard to resist.
4 scallions, chopped: A milder onion flavor that complements the dish beautifully and adds freshness.
1/2 cup chopped fresh dill: This herb elevates the soup with its unique flavor; consider substituting with parsley if needed.
4 cups vegetable stock: A great base that contributes to the soup’s overall richness and helps bind the ingredients.
4 tablespoons raw pine nuts: Toasted for crunch; they impart a nutty flavor that balances the greens.
5 cups (1/2 pound) baby spinach: Fresh and tender, it wilts perfectly, giving the soup a vibrant color and nutrients.
3 tablespoons fresh lemon juice: Brightness and acidity to round out flavors; lime juice can be a tasty alternative.
1 cup crumbled feta cheese, divided: Creamy and tangy, it’s the star ingredient that adds richness. Reserve half for garnishing.

How to Make Spinach Soup with Feta and Dill

Roast the cauliflower: Preheat your oven to 400°F. On a lined sheet pan, toss the 4 cups of cauliflower florets with 1 tablespoon of extra virgin olive oil. Season generously with kosher salt and freshly ground black pepper. Roast for 25 minutes, flipping halfway through, until the florets are golden and tender.
Prepare the soup base: In a large soup pot, heat 3 tablespoons of extra virgin olive oil over medium heat. When shimmering, add the chopped onion and sauté until it becomes fragrant, about 4 to 5 minutes. Then, stir in the minced garlic, chopped scallions, and 1/2 cup of fresh dill, cooking for another 2 to 3 minutes until everything is softened and aromatic.
Simmer: Incorporate the roasted cauliflower and 4 cups of vegetable stock into the pot. Bring the mixture to a simmer, allowing the flavors to meld beautifully.
Toast the pine nuts: In a dry skillet over medium heat, toast 4 tablespoons of raw pine nuts, stirring frequently until they turn golden, which should take about 3 minutes. Keep an eye on them—they can burn quickly!
Blend the soup: Stir in the 5 cups of baby spinach, cooking briefly until wilted, which should take around 1 minute. Add 1/2 cup of crumbled feta cheese and 3 tablespoons of fresh lemon juice. Puree the soup in batches in a blender or use an immersion blender until nice and smooth. Taste and adjust the seasoning with salt and pepper.
Garnish and serve: Ladle the soup into bowls, drizzling a bit of olive oil over the top. Finish with the remaining crumbled feta, a sprinkle of toasted pine nuts, and a few fresh dill leaves for a pop of color.

Storing & Reheating

Leftover Spinach Soup with Feta and Dill can be stored at room temperature for up to two hours. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days. If you want to freeze it, pour the cooled soup into freezer-safe bags or containers, ensuring to leave some space for expansion—this can last up to 3 months. When reheating, gently warm it on the stove over low heat, stirring occasionally until heated through. Just be mindful that freezing may alter the soup’s texture a bit, so adding a splash of vegetable stock while reheating can help revive its creaminess.

Chef’s Helpful Tips

Be sure to roast the cauliflower until it’s golden to enhance the flavor; it adds a depth that raw veggies just can’t provide.
Use fresh spinach for the best taste; frozen can be a substitute but may lead to a different texture.
If using an immersion blender, ensure all ingredients are well blended for a creamy consistency. If needed, adjust the blending time based on your preferred texture.
You can make this soup a day in advance; the flavors deepen and improve with time—a true make-ahead meal!
If you like an extra-thick soup, reduce the vegetable stock by 1 cup during cooking.

This Spinach Soup with Feta and Dill has a way of warming both your kitchen and your spirit. It’s a meal that not only fills you up but also packs a punch in terms of flavors and nutrients. As you become comfortable with the ingredients, feel free to tweak it to your liking—maybe sprinkle in some red pepper flakes for heat or a dollop of yogurt for extra creaminess. The combination of roasted cauliflower, fresh greens, and creamy feta is sure to become a staple in your kitchen. Enjoy every spoonful!

Recipe FAQs

Can I make this soup vegan?

Absolutely! Substitute the feta cheese with a vegan cheese alternative and use vegetable stock that meets your dietary preferences. The soup will still be delicious and comforting!

How can I adjust the thickness of the soup?

If you prefer a thicker soup, blend it longer to create a creamier texture or reduce the amount of vegetable stock. For a thinner consistency, simply add a little more stock until you reach your desired thickness.

Is there an alternative to dill?

If dill isn’t your favorite, you can use fresh parsley or basil instead. Each herb will impart a distinct taste, so choose one that complements your palate.

How do I store leftovers without losing flavor?

Allow the soup to cool before storing it in an airtight container. To maintain its flavors, add a dash of lemon juice before reheating. When freezing, seal thoroughly to avoid freezer burn and use within three months for the best taste.