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Fresh Spinach Soup
  • Serves 4
  • UNITS: 1 per serving
  • FAT POINTS: negligible per serving
  • CALORIES: 48 per serving
  • 1 medium onion, chopped
  • 1 leek sliced
  • 1 medium potato, diced
  • 500g of fresh baby leaf spinach
  • 1 heaped teaspoon of dried thyme
  • 2 pints vegetable stock
  • Few sprays of Fry Light Oil
  • Salt & Pepper to taste
  1. Spray large stock pot with a few sprays of Fry Light. Add chopped onion, leek and potato and soften for 5 minutes. Add a little of the stock if the onion starts to stick.
  2. Add remaining stock and dried thyme. Slowly bring to the boil. Reduce heat, cover and simmer for 30 minutes ensuring that the soup doesn't come to a rapid boil.
  3. Introduce the spinach, raise the heat slightly and stir continously for 4 minutes until all the spinach leaves are dark green and limp.
  4. Turn off the heat and leave soup to stand for fifteen minutes then blend in a food processor until smooth.
  5. Return soup to the hob and reheat until hot but don't boil. Add salt and pepper to taste
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