Broccoli and Spinach Soup with Cheddar Cheese
Blood Sugar: 2Servings: 4Preparation Time: 10minMeal Category: Lunch
Micronutrients:CalciumVitamin AFolate
Macronutrients per 100g
Energy
59kcal
Sugar
1g
Fat
4g
Fiber
1g
Sat fat
2g
Protein
3g
Carbs
3g
Sodium
269mg
Ingredients
2 tbsp Butter, 1 medium, roughly chopped Onion, 1 stalk finely chopped Celery, 1 halved lengthways washed finely chopped Leek, 2 medium cloves crushed Garlic, 1 liter / 33.8 fl oz Chicken stock, 500g / 17.6oz roughly chopped Broccoli florets, 2 cups Baby spinach, 150g / 5.3oz grated Cheddar cheese, a little for seasoning Salt
Preparation
1. Heat a soup pot over medium heat and add 2 tbsp butter. 2. Gently fry 1 medium, roughly chopped Onion, 1 finely chopped Celery stalk, and 1 halved lengthways, washed, finely chopped Leek until soft. 3. Add 2 medium crushed Garlic cloves and cook for 1 minute. 4. Add 1 liter (33.8 fl oz) Chicken stock and bring the soup to boil. 5. Add 500g (17.6oz) roughly chopped Broccoli florets and simmer for 8 minutes until soft. 6. Throw in 2 cups (60g) Baby spinach and cook for 1 more minute. 7. Take the soup off the heat, add 150g (5.3oz) grated Cheddar cheese, and blend until smooth. 8. Season with a little salt and serve.
Micronutrients % of RDI
Iron
0% of RDI
Magnesium
12% of RDI
Vitamin C
24% of RDI
Omega 3
3% of RDI
Vitamin A
58% of RDI
Calcium
74% of RDI
Folate
26% of RDI
Good to know
For a vegetarian version, use vegetable stock instead of chicken stock.
How to Prepare
1. Heat a soup pot over medium heat and add 2 tbsp butter. 2. Gently fry 1 medium, roughly chopped Onion, 1 finely chopped Celery stalk, and 1 halved lengthways, washed, finely chopped Leek until soft. 3. Add 2 medium crushed Garlic cloves and cook for 1 minute. 4. Add 1 liter (33.8 fl oz) Chicken stock and bring the soup to boil. 5. Add 500g (17.6oz) roughly chopped Broccoli florets and simmer for 8 minutes until soft. 6. Throw in 2 cups (60g) Baby spinach and cook for 1 more minute. 7. Take the soup off the heat, add 150g (5.3oz) grated Cheddar cheese, and blend until smooth. 8. Season with a little salt and serve.
Good to Know
For a vegetarian version, use vegetable stock instead of chicken stock.
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