Photo of Greek spinach soup with cheese toasts by WW

Greek spinach soup with cheese toasts

5
4
4
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
This classic Mediterranean soup has a velvety smooth texture thanks to a surprise ingredient- egg!

Ingredients

chicken stock

3 cup(s), (750ml)

green shallot(s)

4 individual, sliced

garlic

2 clove(s), crushed

frozen boiled spinach, drained

250 g, chopped

fresh lemon rind

1 tsp, grated

lemon juice

¼ cup(s), (60ml)

egg(s)

2 medium

Turkish bread

150 g, (12cm slice), halved horizontally

Bega Country Light Cheese, Tasty, 50% Less Fat, Grated

60 g, (1/2 cup)

Instructions

  1. Cook the stock, shallot and garlic in a medium saucepan over medium-high heat for 5 minutes or until heated through. add the spinach and cook for 5 minutes or until the flavours have developed. Blend the soup with a stick blender until smooth.
  2. Add the lemon rind and lemon juice and season with salt and pepper. Lightly whisk the eggs in a medium bowl. whisk in ½ cup (125ml) of soup until combined. Pour the egg mixture into the remaining soup and cook, stirring, over medium heat for 2-3 minutes or until the sauce thickens slightly (do not let the soup boil).
  3. Preheat the grill. Place the bread cut-side up on a baking tray and grill for 1-2 minutes or until toasted. sprinkle with cheese. Grill for 1-2 minutes or until the cheese is melted and golden. Cut each slice into 4 fingers. serve with the soup.

Notes

SERVING SUGGESTION: For an extra smooth and creamy texture, add 1/3 cup (80ml) cream to the soup.

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