This deliciously healthy, delightfully green spinach soup is the perfect antidote to wet and windy weather. And, in celebration of St Patrick’s Day and the Emerald Isle, we’ve added a fun twist – shamrock-shaped croutons!
More on the blog: This Irish stew and colcannon recipe makes a delicious dinner
Slimming World shamrock soup
serves 4
3 Syns per serving
ready in 35 minutes
vegan
freezer-friendly
What you need:
low-calorie cooking spray
2 red onions, finely chopped
3 garlic cloves, crushed
15g fresh sage leaves
500g large potatoes, peeled and diced
1.5 litres vegetable stock (suitable for vegans)
250g baby leaf spinach
4 slices wholemeal bread from a small 400g loaf
What you do:
1. Spray a large saucepan with low-calorie cooking spray and heat gently. Add the onions and cook for 2-3 minutes. Stir in the garlic and sage and 4 tablespoons of water and cook for 2-3 minutes or until the water has evaporated.
2. Add the potatoes and stock. Bring to the boil, cover and simmer for 15 minutes or until the potatoes are tender. Stir in the spinach and cook for 5 minutes or until wilted. Purée with a stick blender or whizz in batches in a food processor, and season to taste. Keep warm.
3. Now make the croutons. Toast the bread and cut 3 shamrock shapes out of each slice. (We found a shamrock cutter online – but circle, square or any other shape croutons will taste just as good!). Cut the rest of the bread into small chunks.
4. Divide the soup between bowls, grind over some black pepper and add the croutons to serve.
A soup-er selection
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