Bread and spinach soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
-
Heat the oil in a pan and fry the onion for 3-4 minutes, or until softened, then add the spinach, parsley and stock. Bring to the boil, then add the bread and lime juice and simmer for 3-4 minutes, or until the bread starts to break down.
-
Season, to taste, with salt and freshly ground black pepper and then blend until smooth with a stick blender.
-
Ladle the soup into a serving bowl and top with the yoghurt.
Ingredients
- 2 tbsp vegetable oil
- ½ onion, chopped
- 200g/7oz spinach leaves, roughly chopped
- 5 tbsp chopped fresh parsley
- 300ml/10fl oz chicken or vegetable stock
- 85g/3oz white crusty bread, torn
- 1 lime, juice only
- salt and freshly ground black pepper
- 1 tbsp Greek-style yoghurt, to serve
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