SUPERGREEN SOUP WITH YOGURT & PINE NUTS
A simple low-fat soup that's a fresh new way to use a bag of mixed leaves - it's rich in vitamin C, fibre, folate and calcium too
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Soup, Starter, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan over a low-medium heat. Add the onion and a pinch of salt, then cook slowly, stirring occasionally, for 10 mins until softened but not coloured. Add the garlic and cook for 1 min more.
- Tip in the potato followed by the veg stock. Simmer for 10-12 mins until the potato is soft enough that a cutlery knife will slide in easily. Add the bag of salad and let it wilt for 1 min, then blitz the soup in a blender until it's completely smooth.
- Serve with a dollop of yogurt, some toasted pine nuts and a drizzle of chilli oil, if you like.
Nutrition Facts : Calories 325 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
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