.
Ingredients:
450/1 lb Fresh spinach or 225g/8 oz packet frozen, chopped spinach, thawed
40g/1-1/2 oz polyunsaturated margarine
1 Onion, peeled and chopped
25g/1 oz plain flour
600 ml/1 pint stock (chicken or vegetable)
150 ml/1/4 pint skimmed milk
Grated rind of 1/2 lemon
2 Teaspoons lemon juice
1/2 Teaspoon grated nutmeg
1/4 Teaspoon grated root ginger
Salt
Freshly ground black pepper
150 ml/1/4 pint plain low-fat yogurt
Croutons, to garnish
Directions:
If using fresh spinach, wash it and place it in a saucepan with only the water that clings to it. Cover the pan and cook gently for about 10 minutes until tender. Drain the spinach, squeezing out all the water with a wooden spoon, and then chop it finely.
Melt the margarine in a saucepan and fry the onion gently for 5 minutes without browning. Stir in the four, and then add the stock and the milk. Bring to the boil, stirring all the time until the sauce thickens. Stir in the chopped spinach with the lemon rind and juice, nutmeg, ginger, and salt and pepper to taste. Simmer for 5 minutes.
For a smoother and greener soup, puree the mixture in a blender or rub through a sieve. Return the soup to the pan. Stir in most of the yogurt and reheat without boiling. Serve hot, garnished with a swirl of yogurt and croutons.
SERVES 6
