Potato, Leek and Spinach Soup Recipe

Recipe : Potato, Leek and Spinach Soup

Ingredients :

2 tsp olive oil

1 medium onion, peeled and chopped

1 clove garlic, crushed

1 tsp dried thyme leaves

2 large leeks

400g peeled potatoes, chopped roughly

4 cups chicken stock

1 bunch English spinach, washed and shredded

1/2 cup skim milk powder

juice of half a lemon

Method :

Heat oil in a large pan. Add onion, garlic and thyme, cover and cook over low heat for 3-4 minutes, stirring occasionally. Cut leeks into thin slices, including the white and pale green portions but discarding the tough outer dark green leaves. Add leek and potato to the onion, cover and cook for another 3-4 minutes, stirring once or twice.

Add stock, bring to the boil and simmer for about 20 minutes, or until potatoes are almost tender. Add the spinach and cook for another 3-4 minutes. Process soup in batches in a food processor or blender, gradually adding skim milk powder during processing. Serve soup hot, or cool then refrigerate for several hours and serve cold. Just before serving, squeeze a little lemon juice into each bowl. Garnish with sliced lemon, if desired.

Fat per serve : 3 grams

Serves 4

More Low Fat Recipes for Soup