Spinach soup

    50 min

    I like experimenting with food. The people who eat the food are always honest, even if it hurts. This is one of my success stories.


    Greater London, England, UK
    2 people made this

    Serves: 4 

    • 2 beef stock cubes
    • 2 organic vegetable stock cubes
    • 2 bay leaves
    • 1/2 packet frozen spinach
    • 7 frozen mash potato sticks
    • 1 (400g) tin minestrone soup
    • 1 pinch garam masala
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 packet frozen broccoli
    • 1/2 packet frozen califlower

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Make stock up according to manufacturers instructions and put in a large saucepan.
    2. Add all other ingredients and cook over a medium to low heat for 25 minutes.
    3. Put all cooked ingredients into a blender and blend for 5 minutes. (Caution: you may have to blend in small batches. Warm liquids in a blender can be explosive.)
    4. Remove from blender and warm through for another 5 minutes. Serve immediately with your favourite crusty rolls.

    Freezing tip

    To freeze, let it cool completely and then freeze. Consume within one month.

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