Low fat – Creamy Spinach and Feta Soup

We’ve had some really strange weather today, a sudden storm and a lot of rain, not that I’m complaining at all.

I love the rain and the cold weather. With the cold weather comes all my favorite things in life: Hot soups, a steaming mug of hot chocolate, curling up in front of the television with a nice blanket watching your favorite show, cuddling, boots, scarfs, hot stews, early nights, and the list goes on and on!

I love making my Creamy spinach and Feta soup on cold rainy evenings, it’s done under a hour and it taste delicious served with a toasted french loaf or rye bread on the side.

I’ve received the original recipe from a farmer that was one of our clients at the previous company I used to work for. He always told me that his wife makes the Best ever spinach soup! I have replaced the cream with 2 % low-fat milk for a much healthier option and I’ve replace the packet of white onion soup with plain flour.

Serve 6

1 medium onion chopped

Olive oil for frying

1 bunch of spinach (+ – 300g)

1 large potato, peeled and cubed

1 liter of Chicken stock or water

500 ml 2% low fat milk

500 ml of water

60 ml flour

salt and pepper to taste

5 ml celery salt

1 wheel of feta cheese

Fry the onions in a large pot with a little olive oil until soft. Add the chopped spinach to the onions frying it for a minute or two until the spinach have wilted. Add the potato, celery salt and chicken stock to the pot and cook with the lid on until the potatoes are soft. (by now some of the liquid would have evaporated.)

Mix the milk and flour and add soup mix in the pot. Reduce the heat to the lowest setting and stir continuously until the soup have thickened, be careful as the soup will splatter. Believe me I have a scar to proof it!

If the soup is a little thin to your liking add some more flour mixed with a little milk.

Season with salt and pepper.  Sprinkle some feta cheese as garnish on top of the hot soup.

Tips

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You could add bacon or Chicken to this soup for a nice variation.

Fry 2 gloves of chopped garlic with the onions.

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Quick Savoury tart

This is the quickest savoury tart that you will ever make! Great for lunch and even greater when you have unexpected quest.

It’s great for the children’s lunch boxes and sophisticated enough when cut it into bite size diamond shapes top with a dollop of mustard and served on your best plates.

175 g Spinach chopped

1 small onion diced

1 punnet button mushrooms

3 rashers of bacon (cut into strips)

1 tin of white asparagus drained

250 ml Cheddar cheese grated

Egg Custard

150 ml Milk

2 eggs

30 ml flour

3 ml salt

2 ml pepper

5 ml mustard

Olive oil for frying

Preheat oven to 180 degrees and grease a small pie dish.Fry the onions in the olive oil and fry until translucent. Add the mushrooms and bacon to the onions and fry for another minute or two. Ad the spinach to the pan and fry for 3 minutes until the spinach has wilted. Place ingredients for filling into the pie dish. lay the asparagus over the spinach filling.

Add all the ingredients for the custard together in a separate bowl or a measuring jug and whisk.

Pour the mixture over the spinach filling and top with the grated cheese. Bake for +- 30-35 minutes until set and golden brown.

Enjoy hot or cold.

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