| Type | Per person |
|---|---|
| Energy | 260 kcal |
| Fat | 21 gr |
| of which saturated | 3 gr |
| Carbohydrates | 5 gr |
| of which sugars | 2 gr |
| Fibres | 7 gr |
| Protein | 10 gr |
| Salt | 0.36 gr |
Spinach soup with avocado and fresh mint
Soup
2 persons
10 - 20 min
180gr vegetables p.p.
Ingredients
2 persons
| 300 grams of spinach |
| 1 ripe avocado |
| 1 hard-boiled egg |
| 4 sprigs of fresh mint |
| 5 dl vegetable or herb stock with less salt |
Preparation
1. Bring half a cup of water to the boil in a saucepan. Add the spinach. Put the lid on the pan. Stir the spinach frequently until it shrinks. Then cook for another 3 minutes. Puree the spinach with the cooking liquid in the blender.
2. Halve the avocado. Remove the stone and scoop out the avocado halves with a spoon.
3. Spoon the avocado into the blender with a small splash of stock and puree until smooth.
4. Put the stock with the spinach-avocado puree in the saucepan. Warm through well.
5. Meanwhile, cut the egg into small pieces and the mint leaves into thin strips.
6. Pour the soup into 2 nice plates or bowls. Spoon the egg pieces in the centre of the soup and sprinkle with the mint strips.
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Nutritional values
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