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Potato And Spinach Soup
Potato and Spinach Soup is a tasty budget busting bowl of comforting goodness. Creamy tasting but not actually made with any cream it’s lower calorie and lower fat too!
Course
Lunch
Cuisine
International
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
Calories
306
kcal
Author
Neil
Equipment
Saucepans
Kitchen scale
Chopping board
Kitchen knives
Measuring spoons
Wooden spoon
Measuring jug
Ingredients
1
tablespoon
olive oil
1
large onion
finely chopped
1
clove
garlic
finely chopped
15
g
corn flour
4
tablespoon
water
850
ml
vegetable stock
250
g
white potatoes
peeled and cubed
1
teaspoon
salt
40
g
spinach
coarsely chopped
10
g
parmesan cheese
grated
1
tablespoon
parsley
finely chopped
Metric
-
US Customary
Instructions
Gently heat oil in a pan.
Sauté onions and garlic until softened, about 3 minutes
Mix corn flour with the water until smooth add to pan with the stock.
Bring to the boil then add potatoes and salt, turn down the heat to simmer for approximately 30 minutes, stirring frequently to prevent lumps.
Add the spinach and cook for a further 2 minutes.
Stir in the parmesan cheese and parsley
Serve with some fresh crusty bread.
Notes
The best potatoes for this potato and spinach soup are Maris Piper or King Edward.
Nutrition
Calories:
306
kcal
|
Carbohydrates:
51.4
g
|
Protein:
10.7
g
|
Fat:
7.1
g
|
Saturated Fat:
2.6
g
|
Cholesterol:
8.5
mg
|
Sodium:
811
mg
|
Fiber:
6.7
g
|
Sugar:
3.8
g
|
Vitamin A:
450
IU
|
Vitamin C:
78.4
mg
|
Calcium:
210
mg
|
Iron:
2.9
mg