We’re taking advantage of the final of soup season with this deliciously wholesome, delightfully inexperienced spinach soup. And, in celebration of St Patrick’s Day and the Emerald Isle, we’ve added a enjoyable twist – shamrock-shaped croutons!
More on the blog: This Irish stew and colcannon recipe makes a delicious dinner
Slimming World shamrock soup
serves 4
3 Syns per serving
prepared in 35 minutes
vegan
freezer-friendly
What you want:
low-calorie cooking spray
2 purple onions, finely chopped
3 garlic cloves, crushed
15g contemporary sage leaves
500g giant potatoes, peeled and diced
1.5 litres vegetable inventory (appropriate for vegans)
250g child leaf spinach
4 slices wholemeal bread from a small 400g loaf
What you do:
1. Spray a big saucepan with low-calorie cooking spray and warmth gently. Add the onions and prepare dinner for 2-3 minutes. Stir within the garlic and sage and 4 tablespoons of water and prepare dinner for 2-3 minutes or till the water has evaporated.
2. Add the potatoes and inventory. Carry to the boil, cowl and simmer for quarter-hour or till the potatoes are tender. Stir within the spinach and prepare dinner for five minutes or till wilted. Purée with a stick blender or whizz in batches in a meals processor, and season to style. Hold heat.
3. Now make the croutons. Toast the bread and minimize 3 shamrock shapes out of every slice. (We discovered a shamrock cutter on-line – however circle, sq. or another form croutons will style simply nearly as good!). Minimize the remainder of the bread into small chunks.
4. Divide the soup between bowls, grind over some black pepper and add the croutons to serve.
A soup-er choice
Slimming World members will discover plenty of scrumptious soup recipes on the unique member-only app and web site, from tasty hamburger soup and spicy prawn tom yum to basic minestrone and cock-a-leekie. Be part of right now to unlock greater than 1,900 recipes!
