3

Spinach and potato soup

Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Get your greens in this very tasty spinach soup, made with onion, garlic and potato to give a wonderful taste and texture
Ingredients

Calorie controlled cooking spray

5 spray(s)

Onion(s)

1 large, chopped

Garlic

2 clove(s), crushed

Potato(es), Raw

250 g, chopped

Vegetable stock cube(s)

2 cube(s), dissolved in 850 ml (1 1/2 pints) hot water

Spinach

250 g, (9oz), (keep some aside to garnish)

Skimmed Milk

150 ml, (1/4 pint)

Salt

1 pinch

Black pepper

1 teaspoons, freshly ground

Fat Free Natural Yogurt

1 pot(s), small, 4 tablespoons required

Instructions

  1. Spray a large saucepan with low fat cooking spray. Add the onion and garlic and cook gently for 2-3 minutes.
  2. Add the potatoes and vegetable stock. Heat until simmering, then cook gently for 15-20 minutes, until the vegetables are tender.
  3. Add the spinach, allowing the leaves to wilt down. Cook for a further 5 minutes.
  4. Transfer to a blender or food processor and blend for about 30 seconds until smooth. Return to the saucepan and add the milk. Reheat and season to taste. Serve each portion topped with 1 tbsp of yogurt, garnished with a spinach leaf.Cook's tip: Use a bunch or bag of watercress instead of spinach to make a tasty variation. Refrigerate any soup that you don’t use, and eat within three days, or freeze it instead.

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