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Creamy Spinach Soup
by
Dr Antigone Kouris-Blazos
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Serves
6-8
This
delicious antioxidant rich soup is great
for the family and is a wonderful entree
dish for a dinner party. The nutmeg softens
the spinach taste and the yoghurt adds a
creamy tangy twist.
PS: The original version
of this soup (provided by a friend) contained
250g of butter. I have drastically reduced
the fat content (especially saturated fat)
by using yoghurt/light cream and removing
the butter.
Ingredients
1
large bunch of spinach washed well, chopped
coarsley
3 tablespoons extra virgin olive oil
2 large onions, chopped
2 cloves garlic, lightly crushed
2 chicken (or vegetarian chicken style Massel)
stock cubes
5 cups water
1/4 cup Greek style yoghurt
1/4 cup light cream
3 tablespoons plain flour
freshly ground black pepper
1/2 teaspoon nutmeg
garnish with a swirl of cream
Method
- Heat oil in a pot and saute onion and
garlic until golden brown
- Add water, stock cubes and spinach.
Bring to boil, cover the pot and cook
until spinach has wilted.
- Blend soup using a hand held blender.
- Whisk cream and yoghurt and flour together
in a small bowl and then add this mixture
to the pot and whisk to blend thoroughly.
- Reduce heat and simmer soup for 10 minutes,
stirring frequently, until thickened.
Add salt, pepper and nutmeg to taste.
- Serve soup with a swirl of light cream.
This soup can be frozen and used at a
later date.
Last
Updated: April 2005
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