Calming green soup
Pack in the veg with this healthy soup. Top with a drizzle of yogurt, some mint leaves and black pepper. It’s great reheated for lunch if you have leftovers
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Prep:10 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 281
-
fat 7g
-
saturates 1g
-
carbs 31g
-
sugars 0g
-
fibre 10g
-
protein 13g
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salt 1g
Ingredients
- 1½ tbsp vegetable oil
- 2 red onions, chopped
- 2 garlic cloves, finely grated
- 2 tsp cumin seeds
- 2 courgettes, roughly chopped
- 1 large potato, around 300g, peeled and roughly chopped
- 1.3 litres vegetable stock, made with a low-salt stock cube
- 250g frozen peas
- 400g baby spinach
- 20g mint, roughly chopped, a few leaves left whole (to serve)
- 150ml pot low-fat natural yogurt, to serve
Method
Heat the oil in a large, deep pan and cook the onions with a large pinch of salt for 10-12 mins until softened but not golden. Add the garlic, cumin seeds, courgettes and potatoes and cook for 5-6 mins, stirring often, until softened. Cover with the stock and season well.
Bring to the boil, reduce to a simmer and bubble for 15-20 mins until the potatoes are very soft.
Pour in the peas and wilt in the spinach in handfuls. Sprinkle in the chopped mint and cook for 3 mins more, then blend in a high-powered blender or using a hand blender. Season, then divide between four bowls and top with the yogurt, remaining whole mint leaves and a grinding of black pepper.
