Serves: 12 (2 cups per serve) Calories: 106 per serve
This soup is a Green Elixir! Packed with green goodness, it helps me ensure I get my fix of green vegies. Spinach and zucchini are two of my faves so I set about creating a recipe that combined these into a simple recipe that I could freeze & reheat during busy times. I promise it tastes better than it looks… and is incredibly good for you!
Prep time: ~10 ‐ 15 minutes. Cooking time: ~20‐30 minutes
4 medium onions, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
1.4kg cauliflower, chopped into small florets
880g zucchini, trimmed and roughly chopped
450g frozen spinach
2 teaspoons chilli paste
8 cups chicken stock, salt reduced
500g low fat natural yoghurt
Extra virgin olive oil spray
Spray saucepan with small amount of oil and cook onions and garlic over a medium heat for 5 minutes or until onion is soft.
Add the stock, cauliflower, zucchini, frozen spinach and chilli paste.
Bring to the boil and then reduce heat and allow to simmer for 20 – 30 minutes (or until all vegetable are soft).
Add natural yoghurt, blend until smooth and season with pepper to taste.
No need to defrost the spinach – add straight from the freezer.
Just before serving, add either serve with a sprinkle of parmesan cheese or a dollop of low fat natural yoghurt. Add 23 calories for 10g of parmesan and 23 calories for a 40g dollop of low fat natural yoghurt.