Spinach and leek soup

Spinach and leek soup

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Get your greens in this vibrant spinach soup.

The ingredient of Spinach and leek soup

  1. 1 tablespoon walnuts
  2. 1 tablespoon olive oil
  3. 2 leeks, halved lengthways, washed, thinly sliced
  4. 2 garlic cloves, crushed
  5. 4 cups Massel vegetable liquid stock
  6. 1 bunch English spinach, trimmed, washed, shredded
  7. 2 tablespoons reduced-fat cream

The instruction how to make Spinach and leek soup

  1. Preheat oven to 170u00b0C. Place walnuts onto a baking tray. Cook for 8 minutes or until toasted. Roughly chop.
  2. Heat oil in a saucepan over medium heat. Add leeks and garlic. Cook for 5 minutes, stirring, or until soft. Add stock. Bring to the boil. Reduce heat to low. Cook, partially covered, for 10 minutes.
  3. Add spinach. Cook for 30 seconds. Remove soup from heat. Cool for 5 minutes.
  4. Blend or process soup, in batches, until almost smooth. Return to saucepan.
  5. Stir in cream. Heat over low heat until warmed through. Season with salt and pepper.
  6. Ladle soup into bowls. Sprinkle with walnuts. Serve.

Nutritions of Spinach and leek soup

calories: 136.947 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 6 grams carbohydrates
calories: 3 grams sugar
calories:
calories: 6 grams protein
calories: 5 milligrams cholesterol
calories: 1034.25 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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