Bread and spinach soup Recipe

Bread and spinach soup Recipe

  • 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
  1. 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.
  2. Season, to taste, with salt and freshly ground black pepper and then blend until smooth with a stick blender.
  3. Ladle the soup into a serving bowl and top with the yoghurt.
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