Directions:
- Melt the butter in a large saucepan. Add the onion, celery and carrot and cook for about 2 minutes until the onion is beginning to soften.
- Stir in the flour and cook gently for a further minute stirring constantly. Pour in the chicken stock, bring to the boil and cover. Reduce the heat and simmer for 30 minutes until the vegetables are tender.
- Stir in the oatmeal and chopped spinach and cook for a further 15 minutes, stirring from time to time.
- Stir in the cream and season well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.02 Kcal (1147 kJ) | ||
| Calories from fat | 106.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.85g | 18% | |
|---|---|---|---|
| Cholesterol | 25.24mg | 8% | |
| Sodium | 667.06mg | 28% | |
| Potassium | 531.43mg | 11% | |
| Total Carbs | 32.08g | 11% | |
| Sugars | 8.45g | 34% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 11.58g | 23% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.6mg | 9% | |
| Calcium | 108.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 73.8 Kcal (309 kJ) | ||
| Calories from fat | 28.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 18% | |
|---|---|---|---|
| Cholesterol | 6.8mg | 8% | |
| Sodium | 179.67mg | 28% | |
| Potassium | 143.14mg | 11% | |
| Total Carbs | 8.64g | 11% | |
| Sugars | 2.28g | 34% | |
| Dietary Fiber | 1.02g | 15% | |
| Protein | 3.12g | 23% | |
| Vitamin C | 1.4mg | 8% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.4mg | 9% | |
| Calcium | 29.2mg | 11% | |
* 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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