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), 10g fat (including 2g saturated fat), 11g carbohydrate (including 6g sugars), 4g fibre and 410mg 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.
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