Directions:
- Fry the shallots in 2 T oil
- Add potatoes after 5 min, seasoning with salt and pepper
- Once potatoes are hot, pour in the stock and simmer until potatoes are cooked
- Stir in the spinach to wilt
- Immediately load half into the blender and blend until smooth
- Tip into a shallow tray (for fast cooling) and repeat
- Rinse blender with a bit of water and add to soup
- Add ice and cool at room temperature, then in fridge or freezer to chill
- Serve with avocado, bacon crunchies and a blob of creme fraiche
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.94 Kcal (1595 kJ) | ||
| Calories from fat | 165.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.39g | 28% | |
|---|---|---|---|
| Cholesterol | 24.75mg | 8% | |
| Sodium | 847.32mg | 35% | |
| Potassium | 1465.78mg | 31% | |
| Total Carbs | 40.11g | 13% | |
| Sugars | 14.55g | 58% | |
| Dietary Fiber | 6.73g | 27% | |
| Protein | 16.44g | 33% | |
| Vitamin C | 24.9mg | 41% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 3.4mg | 19% | |
| Calcium | 139.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 71.06 Kcal (298 kJ) | ||
| Calories from fat | 30.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 28% | |
|---|---|---|---|
| Cholesterol | 4.62mg | 8% | |
| Sodium | 158.06mg | 35% | |
| Potassium | 273.42mg | 31% | |
| Total Carbs | 7.48g | 13% | |
| Sugars | 2.71g | 58% | |
| Dietary Fiber | 1.26g | 27% | |
| Protein | 3.07g | 33% | |
| Vitamin C | 4.6mg | 41% | |
| Vitamin A | 0.1mg | 27% | |
| Iron | 0.6mg | 19% | |
| Calcium | 26mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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