Articles & Recipes
Spinach Soup
This soup is high in iron, folate and beta-carotene
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 (gluten free if required)(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
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
Nutrients per Serve :
KJ 275, Calories 66, Carbohydrates(grams) 9.8, Fat(grams) 0.5
Note
GLuten Free (check your stock ingredients), Egg Free, Vegetarian