🍽️ Creamy Spinach Soup

Name: Creamy Spinach Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 2 slices whole wheat toast; 2 tbsp rapeseed oil; 10 g ginger (1 piece); 450 g chopped spinach (frozen); 1 l Mediterranean vegetable broth; 1 tbsp cornstarch; 250 ml milk (1.5% fat); 150 ml cooking cream; salt; pepper; nutmeg

196 kcal · 30 min · 4 servings

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Ingredients

2 slices whole wheat toast
2 tbsp rapeseed oil
10 g ginger (1 piece)
450 g chopped spinach (frozen)
1 l Mediterranean vegetable broth
1 tbsp cornstarch
250 ml milk (1.5% fat)
150 ml cooking cream
salt
pepper
nutmeg

Instructions

1. Remove the crust from the toast bread and cut the bread into cubes of about 1 cm.
2. Heat 1 tbsp of rapeseed oil in a non-stick pan and toast the bread cubes until golden brown. Remove the pan from the heat and let the cubes cool down.
3. Peel the ginger and grate it finely. Heat the remaining rapeseed oil in a pot and sauté the ginger in it for a short time.
4. Add the frozen spinach and the broth. Let the soup cook for 15 minutes over medium heat with the lid on.
5. Mix the cornstarch with a little milk until smooth. Stir the remaining milk and cream into the spinach. Let the soup simmer for 5 minutes in an open pot over low heat, stirring frequently.
6. Puree the spinach soup finely with a hand blender. Season with salt, pepper, and grated nutmeg. Sprinkle the soup with the bread cubes and serve.

Nutrition per serving

kcal: 196
Protein: 7 g · Fett/Fat: 12 g · Carbs: 13 g