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Verdant soup

Published: December 19, 2014 at 2:27 PM

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Serves 2

A little effort

Total time: 20 mins

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Courgettes and spinach make for a souper healthy midweek meal that's ready in just 20 minutes. For a veggie version, make this with veg stock and leave out the bacon.

Vegetarian

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Try this recipe for verdant soup, then check out our courgette soup and spinach soup.

Ingredients

Nutrition

• 1 onion

  finely chopped

• for frying oil

• 1 clove garlic

  crushed

• 2 courgettes

  shredded or grated

• ¼ savoy cabbage

  shredded

• 2 large handfuls spinach

  roughly chopped

• fresh vegetable or chicken stock

  made up to 750ml

• 1 thin-cut rasher streaky bacon

  chopped (optional)

Nutrition: per serving

• kcal171
• fat9.2g
• saturates2.1g
• carbs13g
• fibre3.9g
• protein9.9g
• salt1.3g

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Method

• step 1

  Fry the onion in 1 tbsp oil for about 5 minutes or until soft, add the garlic and fry for 30 seconds. Add the courgette and stir, and then add the cabbage, spinach and stock. Bring to a simmer and cook for about 3 minutes, season well.

• step 2

  Meanwhile, fry the bacon in a non-stick pan until it crisps up, you shouldn’t have to add any more fat. Drain on kitchen paper. You can leave the soup chunky or whizz it until smooth. Sprinkle with the bacon, if using, to serve.

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