Calming green soup
PREP 10 MINS COOK 40 MINS SERVES 2 AS A MAIN
3 tsp olive oil
1 red onion, chopped
1 clove garlic, finely grated or crushed
1 tsp cumin seeds
1 zucchini, roughly chopped
150g Zerella Spud Lite Potato, roughly chopped 500ml (2 cups) salt-reduced vegetable stock or
gluten-free stock
125ml (½ cup) water
Freshly ground black pepper
150g (1 cup) frozen peas
200g baby spinach leaves
Small handful mint leaves, roughly chopped, a few
leaves left whole, to serve
75g (⁄ cup) low-fat natural yoghurt, whisked until
smooth, to serve
2 slices Burgen Lower Carb High Protein Sunflower & Linseed Bread
1 Heat the oil in a large, deep saucepan over medium heat. Add the onions and cook, stirring occasionally, for 10-12 minutes or until softened but not golden. Add the garlic, cumin seeds, zucchini and potato. Cook, stirring often, for 5 minutes. Pour over the stock and water. Season with pepper.
2 Bring the soup to the boil over high heat. Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very soft.
3 Add the peas and spinach to the pan. Cook, stirring, until the spinach wilts. Sprinkle in the chopped mint and cook for a further 3 minutes. Use a handheld blender to blend until smooth (alternatively, transfer the soup to a blender or food processor).
4 Divide the soup between serving bowls. Season with pepper. Top with the yoghurt and reserved whole mint leaves. Serve with the bread.
Nutritional info
PER SERVE 1510kJ (360Cal), protein 24g, total fat 15g (sat. fat 2g), carbs 23g, fibre 18g, sodium 890mg • Carb exchanges 1½ • GI estimate low • Gluten-free option • Lower carb