Vitamin E Soup

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Vitamin E Soup

By Linda

Makes 2 portions

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Ingredients and amounts

  • 225 g broccoli, cut into florets
  • 50 g small leaf spinach
  • 20g flaked almonds
  • 1 tsp corn or canola oil
  • 50g onion, finely chopped
  • 1 clove garlic, chopped
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Instructions and comments

1. Sauté onion and garlic very gently in oil till soft.

2. Add broccoli and 20 floz (2 and a half cups) water, and bring to the boil. Simmer 10-12 minutes until the broccoli is done. Season as preferred – I like freshly ground black pepper.

3. Now puree the soup using either a food processor or liquidiser or a stick blender. At this point the soup could be frozen if you want.

4. To serve, divide the hot soup between 2 bowls. Shred the spinach and simply drop it into the soup and stir. The heat will wilt it and it will need no additional cooking, adding both body and a slight crunch to the texture.

5. Sprinkle the top with flaked almonds and serve.

According to CRON-O-METER this is 129 calories a portion with 4.3mg of Vitamin E.

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