Written by Catherine Saxelby
on Wednesday, 15 July 2009.
Tagged: dinner, easy, lunch, quick, super food
Normally I'm a big fan of fresh spinach (I even grow it myself) but this easy soup is a great stand-by if you can't get it fresh or you've got to get 'something' cooked and on the table in under 15 minutes - no mean feat by anyone's standards. It uses a packet of frozen spinach, which is one of the more nutritious frozen vegetables and a handy standby to keep in your freezer.
690 kilojoules (160 Calories), 10 g fat (including 2 g saturated fat), 11 g carbohydrate (including 6 g sugars), 4 g fibre and 410 mg sodium. Read our nutrition rating system.
1. Heat oil in saucepan. Add onion and cook over moderate heat for 2-3 minutes until soft and transparent.
2. Stir in flour and reduce heat. Pour in stock and milk, a little at a time, stirring continuously until smooth and thickened.
3. Stir in spinach and nutmeg. Blend the soup by using a hand-held blender or in a food processor for 10-15 seconds blitzed until smooth. Cook again gently to heat through and serve with a dollop of yoghurt swirled in.
© 2024 Foodwatch Australia. All rights reserved
Author photo by Kate Williams
Website by Joomstore eCommerce