Spinach Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
8.7g
Energy (kJ)
792kJ
Energy (kcal)
189kcal
Carbohydrate incl. fibre (g)
19.3g
Carbohydrate excl. fibre (g)
16.2g
Sugar (g)
8.3g
Fibre (g)
3.1g
Fat (g)
9.4g
Saturated fat (g)
2.5g
Unsaturated fat (g)
6.5g
Monounsaturated fat (g)
5.5g
Polyunsaturated fat (g)
0.9g
Trans fat (g)
0.0g
Cholesterol (mg)
8mg
Sodium (mg)
424mg
Salt (g)
1.06g
Vitamin A (IU)
7861IU
Vitamin C (mg)
32.9mg
Calcium (mg)
283mg
Iron (mg)
2.68mg
Potassium (mg)
851mg
Total
34.6g
3167kJ
755kcal
77.3g
64.8g
33.3g
12.5g
37.8g
10.0g
26.1g
22.0g
3.7g
0.0g
32mg
1698mg
4.24g
31445IU
131.5mg
1131mg
10.71mg
3406mg
- 2 tbsp olive oil or spread
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium potato, peeled and chopped roughly
- 500 ml water
- Knorr Vegetable Stock Cube
- 500 ml low fat milk
- 450 g fresh spinach, washed and roughly chopped
- pinch freshly grated nutmeg
- 10 grams Parmesan (grated)
- 1 Heat the olive oil or melt the spread in a large pan. Sauté the onion and garlic gently for 5–6 minutes. Add potato. Pour in the stock and simmer for 10 minutes. Pour in the milk and simmer for 2–3 minutes. Stir ½ of spinach. Cover and simmer for 10 minutes.
- 2 Allow to cool for a few minutes. Add the remaining spinach, puree the soup in a food processor or with a hand blender until smooth.
- 3 Season with nutmeg. Serve with grated Parmesan cheese.
