Green leaf soup recipe

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  • Serves 4
  • 30 mins
  • 95 calories / serving
  • Freezable
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In a saucepan, add Flora Cuisine and sweat the onion on a low heat for about 10 minutes until soft and translucent. Add salt and pepper, tarragon, bay leaf, watercress and garlic.

Add the hot Knorr vegetable stock, Cover and cook for 2 minutes

Liquidise the soup

Taste and add more seasoning if required

Serve in hot soup bowls, with a drizzle of low fat yogurt, mixed with traditional Madras curry powder, and a little maple syrup or honey (optional).

Sprinkle with chopped fresh chives if using.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • 2 – 3 tablespoons Flora Cuisine
  • 1 large onion, peeled and finely chopped
  • salt
  • pepper
  • 15g tarragon, chopped
  • 1 bay leaf
  • 225g watercress, washed
  • 2 garlic cloves, peeled and crushed
  • 1 Knorr vegetable stock cube made up with 900ml boiling water
  • 60g (2 1/2fl oz) low-fat natural yogurt
  • sprinkle of traditional Madras curry powder
  • 1 tablespoon maple syrup or honey (optional)
  • 1 tablespoon fresh chives, chopped, optional
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  • Energy 396kj 95kcal 5%
  • Fat 5.7g 8%
  • Saturates 1.1g 6%
  • Sugars 5.1g 6%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 8g Protein 3.9g Fibre 2.9g

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