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
Ingredients
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
Pepper
Extra virgin olive oil spray
Method
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.
Tips
No need to defrost the spinach – add straight from the freezer.
Variations
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.
Looks great Ange – can you freeze it?
Yes! Freezes wonderfully.
OMG you did it again. This sounds delicious.
It is delish! we have it in the freezer at all times…. wishing I’d had some tonight now!
Just made it and it is yummo. I am so full to bursting. LOL thanks for a great non huge calorie recipe
Awesome!!! You are welcome xx
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Looks GREAT. So just to be clear — you freeze it okay with the yoghurt in it? thanks!