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Spinach Soup
| This soup is high in iron, folate and beta-carotene |
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| Ingredients |
1 medium finely chopped onion (100grams)
3 crushed cloves garlic
1 large peeled finely chopped potato (200grams)
½ cup finely chopped spring onions (50grams)
4 cups chicken stock (1000ml)
1-250 package frozen spinach (drained-165grams)
1 1/2 cup low fat evaporated milk (375ml)
Salt and pepper to taste
Freshly grated nutmeg |
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| Method |
Stir-fry onion, garlic, potato and spring onion in a little of the chicken stock until soft but not brown.
Add remaining stock and simmer for 15 minutes or until potato is soft.
Add well-drained spinach and simmer for 3 minutes.
Puree in a blender.
Return to the stove and adjust seasoning with salt and pepper.
Add milk and reheat gently.
Serve hot in bowls with freshly grated nutmeg on top. |
| Serves : 8
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| Nutrients per Serve : KJ 275, Calories 66, Carbohydrates(grams) 9.8, Fat(grams) 0.5
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