SERVES 4
INGREDIENTS
2 tsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1 small red chilli, chopped
1 bunch mint, chopped
1 bunch coriander, chopped
1 litre salt reduced chicken or vegetable stock
500g baby spinach leaves, chopped
2 tbs lemon juice
¹⁄8 tsp ground nutmeg
½ cup skim milk (optional)
Salt and pepper, to season
METHOD
- Heat the oil in a large saucepan and sauté the onion, garlic and chilli until softened. Add the stock and bring to the boil then add the mint and coriander. Simmer for 10 minutes.
- Add the spinach and cook until just wilted. Add the lemon juice and nutmeg. Puree in a food processor or with a hand blender. Add milk if using and season to taste.
AVERAGE QUANTITY | PER PORTION |
---|---|
Energy | 200kJ |
Protein | 2.3g |
Fat | 1.8g |
Carbohydrates | 3.5g |
Fibre | 3.1g |