Spinach & Butterbean Soup
No Count
Serves 6
frylight
2 cloves garlic, crushed
175g young spinach, washed
215g can butterbeans
1 litre chicken or veg stock
Heat a pan and spray with frylight. Gently
cook the garlic to soften. Add the spinach, butter beans withthe liquid
from the can and 300ml of the stock. Simmer for 15 mins then blend until
smooth. Add the remaining stock and reheat.
Serve fairly quickly as the soup will lose colour
if left to stand too long.
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