Cream of Spinach and Rocket Soup
-
Prep Time
10 MINS
-
Cook Time
20 MINS
- KCals 143
- Carbs 18G
4 Servings
Ingredients
- 100 g spinach
- 70 g rocket
- 1 onion chopped
- 2 cloves garlic crushed
- 200 g potato peeled and cut into 2.5cm/ 1" chunks
- 2 stock cubes
- 650 ml boiling water
- ½ lemon juice only
- 30 g parmesan cheese grated
- 5 fresh basil leaves
- 250 ml oat milk or skimmed milk
- salt and freshly ground black pepper
- low calorie cooking spray
Instructions
-
Spray the pan with low calorie cooking spray.
-
Over a medium heat, sauté the onions for 5 minutes, until soft. Add the garlic and continue cooking for another minute.
-
Pour in the stock and oat milk, then add the potatoes and lemon juice. Stir well and bring to the boil.
-
Reduce the heat and allow to simmer gently for 20 minutes, until the potatoes are cooked.
-
Add the rocket, spinach and basil leaves and allow a minute or 2 for them to wilt.
-
Stir in the grated parmesan and then pour into a blender (or use a stick blender) and blitz to a soup.
-
Return to the pan, add a little salt and freshly ground black pepper to taste.
-
Return the pan to the heat to ensure the soup is piping hot and then serve in warm bowls.