Name: Chili Carrot and Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tsp Coriander Leaf (Dried); 1 clove Garlic; 25 g Baby Spinach; 1 serving Vegetable Stock Cube; 1 serving Half Fat Creme Fraiche; 1 serving Onions; 4 1/2 servings Carrot

Spiced Carrot and Spinach Soup, great for cold evenings, snuggled up in front of the fire, best served with homemade flatbreads.

Yields	Preparation Time	Cooking Time
4	15 mins	30 mins

Ingredients

1 tsp coriander leaf (dried)

1 clove garlic

25 g baby spinach

1 cube vegetable stock

30 ml half fat creme fraiche

100 g onions

450 g carrot

Directions

1.	Heat a large saucepan and mist with cooking spray. Add onion and cook until soft. Add the garlic and cook for another minute.
2.	Add the carrot, followed by the dried chilli flakes and vegetable stock. Bring to the boil and simmer for 30 minutes.
3.	Put the soup in a food processor or use a hand blender and blitz until smooth. Return the pan and season well. Add the spinach until it melts in the pan. Stir in the crème fraîche and serve sprinkling a slice of red chilli and coriander leaves if you like it.

Nutritional Summary

There are 80 calories in 1 serving of Chili Carrot and Spinach Soup.

Calorie Breakdown: 27% fat, 65% carbs, 8% prot.

Nutrition Facts

Serving Size

per serve

Energy

334 kj

80 kcal

Fat

2.26g

Saturated Fat

1.368g

Monounsaturated Fat

0.004g

Polyunsaturated Fat

0.012g

Carbohydrates

12.12g

Sugar

8.62g

10%

Fibre

3.1g

Protein

1.47g

Salt

1.08g

18%

Cholesterol

0mg

Potassium

45mg

* Reference intake of an average adult (8400 kJ / 2000 kcal)

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