Creamy Spinach Soup

Another winter warmer ideal as a filling lunch or a great starter. Spinach is a great ingredient that is packed with lots of vitamins, iron and anti-oxidants that keep us ticking over. This soup retains the goodness as half the spinach is added just before serving.

Like the other soups I've posted, this is great served with a slice or two of Weight Watchers whole meal bread and a little low fat butter, or 2 slices of wheaten bread such as Mc Cambridges. A couple of Ryvita crisp bread also go very well as an alternative.

The following recipe makes two generous lunch/dinner portions or four starter portions.

Ingredients

• 5g / 1 teaspoon of low fat butter spread

• 100g onion. Peeled and chopped

• 100g carrots. Washed, topped, tailed and roughly sliced

• 100g celery. Washed, topped, tailed and roughly sliced
• 1 teaspoon of thyme. Fresh or dried

• 2 teaspoons of parsley. Fresh or dried

• 2 cloves of garlic. Peeled and finely chopped
• 200g Potatoes. Washed and roughly sliced

• 2 pints of chicken or vegetable stock (preferably low sodium stock)
• 200g spinach. Washed and dried

•  ½ pint low fat milk

• A good twist of black pepper and a little salt if needed
• Grated nutmeg (optional)

Method

1. Heat a pot over a medium to high heat and add the butter spread. When it's bubbling, add the onion, carrots, celery. Fry for 5-10 minutes until softened, but not coloured. 
2. Add the garlic, parsley and thyme and continue to fry for a further minute or so.
3. Then, add the stock and potatoes and stir to combine. Bring the mixture to the boil, then reduce the heat and let it simmer for 15 minutes. 
4. Next, add half the spinach, stir and continue to simmer for a further 10 minutes.
5. Remove from the heat, add the remaining spinach and blitz the mixture with a hand blender.
6. Add the milk and stir to combine. Add the black pepper and taste to check the seasoning and add salt if needed.
7. Transfer the soup to bowls and serve.