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Spinach Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

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.