Spinach and Potato Soup
Soup is a great way to get in some of your 5 a day. Vegetables are good sources of fibre. An extra tip to get more fibre from fruit and vegetables is to eat the skins. Make a double batch of this soup for days when time is tight. Serve with wholemeal bread to make the meal high in fibre.
- Preparation Time:
10 Mins
- Cooking Time:
20 Mins
- Serves:
4
Ingredients
- 4 large washed marris piper potatoes with skin on, diced small
- 1 large onion diced
- 2 sticks of celery diced
- 1 medium leek sliced
- Pinch of dried mixed herbs
- ¼ tsp of black pepper
- 2 tablespoon of light olive oil
- 150g bag of washed baby spinach leaves
- 600ml of vegetable or chicken stock (fresh or made from gluten free stock cubes/bouillon)
- 100ml of milk
Method
- Wash all the vegetables
- In a large saucepan heat the oil. Add the onion, celery and leeks and cook off for 5-7 minutes to soften. Add the potatoes and stir to prevent them from sticking. Cook for 10 minutes (continue to stir).
- Add the herbs and pepper, then the stock, bring to the boil and simmer for 10 minutes.
- At the end add the spinach and milk, cook for a further 5 minutes without boiling and blend the soup with a hand blender.
This soup is also delicious with the addition of 1 tablespoon of grated parmesan
Nutritional Breakdown
(Per Serving)
- 278kcal
- 8.3g Fat
- 1.5g Saturates
- 41g Carbohydrates
- 6.9g Sugars
- 5g Fibre
- 7.3g Protein
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All recipes developed by the Coeliac Society are nutritionally checked by our in-house team of dietitians and chefs. Please note all nutritional information is per 1 serving. Please refer to recipe overview for number of servings in recipes.
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