LighterLife low fat recipe: Creamy spinach soup

September 5, 2013 - Recipes

Creamy Spinach SoupSpinach is super-healthy and nutritious. It’s packed with iron and is an excellent source of vitamins A, C, K and folate. A great source of lutein, it also helps to promote healthy vision. As well as adding it to soups and vegetable dishes or eating it cooked as a side vegetable, you can mix the tender baby leaves with rocket and watercress for use in salads.

Preparation: 10 minutes
Cooking: 45 minutes
Serves: 2
Per serving: 220 kcal, 19g protein, 25g carbs, 5g fat



  1. Put 2 tablespoons of the stock with the soy sauce in a large heavy-based saucepan and set over a low to medium heat. Add the onion and cook for about 10 minutes, until softened and golden brown, taking care that it doesn’t burn.
  2. Add the remaining stock, along with the potatoes and courgettes. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 30 minutes, or until the vegetables are tender.
  3. Check the spinach to remove any tough stems. Add the spinach leaves to the pan and cook for a further 2 minutes. Remove the pan from the heat and season to taste with black pepper.
  4. Purée the soup in batches in a blender or food processor. Return the soup to the saucepan and then heat through gently for 5 minutes.
  5. Ladle the hot soup into two serving bowls, swirl in some quark or fromage frais and sprinkle with chives. Serve immediately.