Spinach cream soup
Preparation
For 1 portion
- Wash the spinach and leave to dry.
- Keep 1 leaf for garnishing.
- Chop the onions finely.
- Melt the margarine and sauté the onions in it.
- Add the spinach and stew covered for 2 minutes.
- Now add the milk and the spices, briefly bring to the boil and then purée with a hand blender.
- Pour into a soup plate/soup bowl and garnish with the vegan cream and the spinach leaf.
Nutritional values
| For the entire recipe | |
| Ketogenic quotient | 4,5:1 |
| Energy | 210 |
| Protein | 3,3 g |
| Fat | 21,3 g |
| Carbohydrates | 1,4 g |
