Spinach soup recipe

8 ratings Rate
  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 193 calories / serving
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If you want a visually impressive soup, this is it. The bright green colour is incredibly eye-catching and it tastes delicious too.

Heat the olive oil or melt the spread in a large pan. Sauté the onion and garlic gently for 5–6 minutes and then add the potato. Pour in the stock and simmer for 10 minutes. Pour in the milk and simmer for 2–3 minutes. Stir 1/2 of spinach and cover to simmer for 10 minutes.

Allow to cool for a few minutes before adding the remaining spinach. Purée the soup in a food processor or with a hand blender until evenly smooth.

Season with nutmeg and add a sprinkling of grated Parmesan cheese before ready to serve.

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  • Ingredients

  • 30ml (2tbsp) olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 potato, peeled and chopped
  • 500ml (17fl oz) Knorr Vegetable Cubes
  • 500ml (17fl oz) low fat milk
  • 450g (14oz) fresh spinach, washed and roughly chopped
  • freshly grated nutmeg, to taste
  • Parmesan cheese, grated
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  • Energy 805kj 193kcal 10%
  • Fat 10.3g 15%
  • Saturates 3.3g 17%
  • Sugars 10g 11%
  • Salt 1.7g 29%

of the reference intake
Carbohydrate 16.7g Protein 9.8g Fibre 4.6g

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