BREAD AND SPINACH SOUP
BREAD AND SPINACH SOUP
Ingredients
- 2 tbsp vegetable oil
- ½ onion
- chopped
- 200g/7oz spinach leaves
- roughly chopped
- 5 tbsp chopped fresh parsley
- 300ml/10fl oz chicken or vegetable stock
- 85g/3oz white crusty bread
- torn
- 1 lime
- juice only
- salt and freshly ground black pepper
- 1 tbsp Greek-style yoghurt
- to serve
Directions
- Heat the oil in a pan and fry the onion for 3-4 minutes
- or until softened
- then add the spinach
- parsley and stock. Bring to the boil
- then add the bread and lime juice and simmer for 3-4 minutes
- or until the bread starts to break down.
- Season
- to taste
- with salt and freshly ground black pepper and then blend until smooth with a stick blender.
- Ladle the soup into a serving bowl and top with the yoghurt.
