Green courgette spinach and mushroom soup
I always buy spinach because of the nutritional content and often I don't know what to do with it. This is a great way of using a lot of delectable spinach in one dish.
INGREDIENTS (4 servings):
- 2 leeks
- 240g closed cup mushrooms (or cremini mushrooms)
- 2 courgettes
- 150g spinach
- 1 tbsp lemon juice
- 2 tsp herbs de Provence
- 2 tsp minced garlic
- 1 1/2 stock cubes
- Salt and pepper to taste if needed
Finely chop up the leeks and mushrooms and sauté in a soup pan in a bit of oil until they soften. Add 600ml of water and all other ingredients apart from the spinach and bring to boil.
Cook for 20 minutes.
Add the spinach 2 min before you finish cooking.
Either pour the soup into a heat-resistant blender or use a hand blender to make a smooth soup.
Serve with some bread and enjoy!
If you love spinach, also try my high-protein oat, almond and spinach patties.
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