Celery and Spinach Soup
Servings: 2 -3
Calories: 141kcal
Ingredients
- 6 sticks Celery sliced and cleaned
- 1/2 Leek sliced and cleaned
- 100 g Spinach
- 500 ml Chicken Stock Mine was made using 2 teaspoonfuls of Knorr touch of taste. You can substitute vegetable bouillon if you want to make a vegetarian version
- 1 teaspoon Olive oil
- 1 tablespoon Low Fat Greek Yoghurt
Instructions
- Place the celery and leek in a large heavy pan with the oil and stew on a low heat for 5 minutes or so, when the leeks are soft and translucent, turn the heat up a little so that the edges of the vegetables start to caramelise
- Pour in the stock and cook for 20 - 30 mins over a low heat till the celery is cooked. Add the spinach and cook for a
- Add the spinach and cook for a further 5 minutes
- Take the mixture off the heat and blitz with a hand mixer till smooth.
- Season with salt and pepper to taste.
- Serve with a dollop of yoghurt and if you like a little grated fresh nutmeg
Nutrition
Calories: 141kcal | Carbohydrates: 15g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 419mg | Potassium: 617mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5125IU | Vitamin C: 18mg | Calcium: 84mg | Iron: 2mg