Spinach Soup
This spinach soup is bright green in colour and packed full of vegetables and nutrients - Cook in bulk and freeze!
Optionally, stir in some low fat Greek yoghurt to add some extra creaminess.
Nutrition Facts
Serving Size 1 bowl
Servings 3
- Amount Per Serving
- Calories 109
- % Daily Value *
- Total Fat 2.1g4%
- Total Carbohydrate 19.7g7%
- Dietary Fiber 5.6g23%
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields3 ServingsCategoryLunch
400 g carrots
200 g onions
2 garlic cloves
100 g spinach
1 vegetable stock cube
1 tsp oregano
1 tsp basil
1 tsp onion powder
0.50 tsp black pepper
salt to taste
1
Roughly chop all the vegetables and place in a large pot, bar the spinach.
Cover the vegetables with water.
Mix in the seasonings and stock cube and bring to the boil. Once boiling, reduce the heat and simmer until the vegetables are softened.
2
For a thicker soup, drain the stock from the vegetables and blend with the spinach until smooth.
For a thinner consistency, don't remove the stock before blending with the spinach.
3
Add salt to taste and enjoy!
Ingredients
400 g carrots
200 g onions
2 garlic cloves
100 g spinach
1 vegetable stock cube
1 tsp oregano
1 tsp basil
1 tsp onion powder
0.50 tsp black pepper
salt to taste
Directions
1
Roughly chop all the vegetables and place in a large pot, bar the spinach.
Cover the vegetables with water.
Mix in the seasonings and stock cube and bring to the boil. Once boiling, reduce the heat and simmer until the vegetables are softened.
2
For a thicker soup, drain the stock from the vegetables and blend with the spinach until smooth.
For a thinner consistency, don't remove the stock before blending with the spinach.
3
Add salt to taste and enjoy!