spinach soupSpinach Soup

Homemade quality and delicious gluten free spinach soup that is easy to prepare 

Prepare this spinach soup with young spinach leaves.

 Spinach Soups (4 servings)
Spinach Soups Ingredients
  • 675g/1 1/2 lb fresh spinach, washed
  • 45 ml / 3 tbsp extra virgin olive oil
  • 1 onion finely chopped
  • 2 garlic cloves, finely chopped
  • 1 small fresh red chili, seeded and finely chopped.
  • 115 g/ 4 oz 1 cup risotto rise
  • 1.2 liters/2pints/5 cups vegetables stock
  • salt and black pepper
  • 60ml / 4tbsp freshly grated Parmesan cheese to serve

 

 Spinach Soup Nutritional Information (Per Portion

 

Energy          - 357 kj / 292 k Cals
Fat, Total      - 16.6 g
saturated fat   - 3.9g
Protein           - 19.6g
Carbohydrate - 34.7g
Fiber              - 6.8
Sodium           - 80 mg
 
 

 
 Spinach Soup Preparation Method

1. Place the spinach in a large pan with just the water that clings to its leaves after washing.  Add large pinch of salt.  Heat gently until the spinach has wilted, then remove from the heat and drain, reserving any liquid.

2. Chop the spinach finely to a fairly coarse puree.

3. Heat the oil in a large saucepan and cook the onion, garlic and chili for 4-5 minutes until softened.   Stir in the rice, then pour in the stock and the reserved spinach liquid.  Bring to boil,, then simmer for 10 minutes.   Add the spinach and season to taste.  Cook for 5-7 minutes more, until the rice is tender.  Serve the spinach with Parmesan cheese.

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