Monday, 25 January 2010

Spinach and watercress soup with yogurt

Too much cake. Needed something super healthy for lunch, something warm as its cold outside!
I had a load of green leafy stuff that I bought with good intentions but must have been sitting in the salad drawer for best part of week so...

1 large white onion
3 garlic cloves, sliced
1 knob of butter
1 pint of chicken or veg stock (I used turkey stock frozen from Christmas)
1 bag of spinach
2 handfuls of watercress
2 pinches of freshly ground nutmeg
black pepper
big dollop of natural yogurt

  1. Saute onions and garlic in heavy based saucepan in the butter. Stir for 5 minutes or so until soft.
  2. Add spinach and watercress and pour stock on top.
  3. Simmer for 10 minutes
  4. Add nutmeg and pepper and whizz and serve with a dollop of yogurt

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