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| Difficulty: | easy |
| Preparation: | 30 min |
| Ready in: | 30 min |
Vegetable
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 527 | 26% |
| Protein | 36 g | 72% |
| Fat | 21 g | 26% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 69 g | 27% |
| Roughage | 26 g | - |
| Saturates | 6 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 2 tablespoons | Oil |
| 2 ⅓ cups | potatoes diced |
| 2 | onions diced |
| 12 cups | Spinach chopped |
| 4 cups | vegetable stock |
| 3 tablespoons | All purpose flour |
| 2 tablespoons | Butter curl |
| salt | |
| peppers | |
| 4 tablespoons | sliced almonds toasted |
| scallions to garnish |
Directions
1 Heat the oil and sweat the potatoes and onions. Add the stock and cook for 10 minutes.
2 Mix the flour smoothly with a little water. Add the chopped spinach to the soup with the mixed flour.
3 Stir over the heat until the soup thickens, bring to the boil once and season to taste with salt and pepper.
4 Cook for about 5 minutes, then puree and carefully stir in the butter. Serve garnished with flaked almonds and finely shredded spring onion tops.
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