Mushroom & spinach soup
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Packed with loads of fresh spinach and mushrooms, this deliciously creamy soup is big on flavour, small on time.
Ingredients
Low Fat Spread
25 g
Onion
1 small
Mushrooms
450 g
Garlic
2 clove(s)
Thyme, Fresh
1 tablespoon(s)
Plain White Flour
25 g
Vegetable stock cube
2 cube(s)
Spinach
100 g
Half Fat Crème Frâiche
150 g
Instructions
1
Heat the spread in a large nonstick pan over a medium heat, add the onion and cook for 5 minutes until softened and lightly coloured. Add a splash of water if it looks like it may burn. Add the mushrooms, garlic and thyme, then season and cook for a further 10 minutes until all the moisture has cooked off and everything is lightly browned.
2
Add the flour and cook on a low heat for 2 minutes, stirring constantly. Remove from the heat and whisk in the stock. Return to the heat and slowly bring to the boil, stirring all the time. Simmer for 5 minutes.
3
Stir in the chopped spinach and heat for 1 minute until wilted. Remove from the heat and stir in 100g of the crème fraiche. Ladle into warm soup bowls and top with the remaining spinach leaves and crème fraîche, to serve.
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