Super-quick spinach soup
- Ready In: 17 minutes
- Prep Time: 10 minutes
- Cooking Time: 7 minutes
- Serves: 4
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.
Ingredients
- 1-2 tablespoons olive oil
- 1 onion, finely chopped
- 2 tablespoon plain (all purpose) flour
- 2 cups chicken or vegetable stock, reduced-salt
- ½ cup milk
- 250 g pack frozen chopped spinach
- pinch of nutmeg
- TO SERVE:
- Thick Greek yoghurt
Nutrition per serve
690 kilojoules (160 Calories), 10 g fat (including 2 g saturated fat), 11 g carbohydrate (including 6 g sugars), 4 g fibre and 410 mg sodium. Read our nutrition rating system.
Directions
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.
Variations
- Soup can be left unpureed for a chunkier texture.
- If you have time, you can make this soup using a 500 g bunch of fresh English spinach. Simply trim off the stalks, steam leaves lightly and add to recipe with nutmeg. Puree.
- This soup also tastes great chilled in summer.
