Verdant soup
Serves 2
A little effort
Total time:
Courgettes and spinach make for a souper healthy midweek meal that's ready in just 20 minutes. For a veggie version, make this with veg stock and leave out the bacon.
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- 1 onionfinely chopped
- for frying oil
- 1 clove garliccrushed
- 2 courgettesshredded or grated
- ¼ savoy cabbageshredded
- 2 large handfuls spinachroughly chopped
- fresh vegetable or chicken stockmade up to 750ml
- 1 thin-cut rasher streaky baconchopped (optional)
Nutrition: per serving
- kcal171
- fat9.2g
- saturates2.1g
- carbs13g
- fibre3.9g
- protein9.9g
- salt1.3g
Method
step 1
Fry the onion in 1 tbsp oil for about 5 minutes or until soft, add the garlic and fry for 30 seconds. Add the courgette and stir, and then add the cabbage, spinach and stock. Bring to a simmer and cook for about 3 minutes, season well.
step 2
Meanwhile, fry the bacon in a non-stick pan until it crisps up, you shouldn’t have to add any more fat. Drain on kitchen paper. You can leave the soup chunky or whizz it until smooth. Sprinkle with the bacon, if using, to serve.
