Directions:
- Heat the oil in a large pan and cook the onions, garlic and chilli for 10 mins until softened and golden. Add the herbs and stock, bring to the boil and simmer for 10-15 minutes.
- Add the spinach to the pan and cook for 2 mins until just wilted. Add the lemon juice, nutmeg and salt and pepper to taste. Using a hand blender, whizz the soup to a coarse puree. Ladle into warmed serving bowls, drizzle with natural yogurt, and grind over fresh black pepper. Serve with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.27 Kcal (504 kJ) | ||
| Calories from fat | 34.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 6% | |
|---|---|---|---|
| Sodium | 123.66mg | 5% | |
| Potassium | 1097.32mg | 23% | |
| Total Carbs | 16.47g | 5% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 7.37g | 29% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 81.5mg | 136% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 155.3mg | 863% | |
| Calcium | 228.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 47.09 Kcal (197 kJ) | ||
| Calories from fat | 13.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 6% | |
|---|---|---|---|
| Sodium | 48.42mg | 5% | |
| Potassium | 429.65mg | 23% | |
| Total Carbs | 6.45g | 5% | |
| Sugars | 1.33g | 14% | |
| Dietary Fiber | 2.89g | 29% | |
| Protein | 2.1g | 11% | |
| Vitamin C | 31.9mg | 136% | |
| Vitamin A | 0.5mg | 42% | |
| Iron | 60.8mg | 863% | |
| Calcium | 89.6mg | 23% | |
* 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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