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Fresh Living Network
Spinach and yoghurt soup with toasted cheese

Spinach and yoghurt soup with toasted cheese

Delicious served hot ‐ or cold, vichyssoise style. The spinach is rich in vitamin A and other anti-oxidants. Use plain low fat yoghurt to lower the fat content.
4
RECIPE TYPE:Soups
 
Method
  • Heat a glug of oil in a large saucepan.
  • Fry onion and garlic until soft.
  • Add thyme, potatoes and stock and simmer covered, until potatoes are tender.
  • Add spinach and simmer for 5 minutes.
  • Remove from heat and blitz until smooth using a stick blender. Add a little boiling water if soup is too thick.
  • Stir through yoghurt and season.
  • Preheat a grill pan.
  • Lightly spread bread with butter.
  • Divide cheese between 4 slices (butter-side down) and top with a little onion. Season and cover with remaining bread (butter side facing out).
  • Grill until toasted on both sides and serve with soup.
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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free

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