Sausage and Spinach Soup


Lunch on the go is intrinsic to my life. Work can be breathtakingly busy in the hospital and there is little time to pause. I confess that I am either catching a bite in front of my computer or inhaling a quick wrap in between clinics. Of course not every day is so hectic but recently, a frightening proportion of time has been spent either skipping lunch or just living off the fumes of morning coffee. 

I recently bought a pair of soup mugs. These sizable mugs are microwaveable and spill proof, allowing transport of hearty soups to work. I had given one mug to a good friend and colleague and a 10-refill promise as her birthday present. I got the mug back from her last week which is why I got to brewing this low carb soup tonight.

Low carb soups that are hearty do take a little work. Most hearty soups like chowder are carbohydrate-heavy. Even adding lentils or beans can increase the carb-count significantly. The trick is to use relatively low carb vegetables like cauliflower and celery. This sausage and spinach soup is relatively meaty but the spinach adds a healthy balance to this soup.

After the long SG50 weekend I am bracing myself for long days of work again and this satisfying soup at least is a silver lining in the cloud. Stay tuned for further installments of Healthy soups to go since it is pretty likely I will need to make a couple more soup lunches for work. 


Sausage and Spinach Cream Soup

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 large onion, chopped
  • 3 fresh uncooked sausages, casings removed
  • 200g lardons or bacon rashers
  • 2 L water or chicken stock
  • 1 packet frozen spinach
  • 1 cup cream
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 bay leaf
  • 1 tbsp olive oil 


  1. Heat up the olive oil in a large soup pot.
  2. Sauté the lardons till the fat is rendered.
  3. Sauté the onions for about 4-5 minutes till lightly caramelized
  4. Brown the sausages, breaking them up into small pieces.
  5. Add the stock or water and bring to a boil. Add the salt, pepper and bay leaf and simmer for an hour.
  6. Add the cream and spinach and stir through. Boil for just 5 minutes. Serve hot or pack in soup mugs and refrigerate for the next day.



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