Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 large onion (diced)
  • 2 cloves garlic (crushed)
  • 1 medium sized sweet potato (peeled and diced)
  • 750 ml vegetable stock
  • 300 g baby spinach (chopped)
  • 250 ml skimmed milk
  • 100 g low fat soft cheese
  • Salt and Freshly Ground Pepper
  • Freshly ground nutmeg to season

Instruction

  • Heat the oil in a pan and sauté the onion and garlic for 2 – 3 minutes until soft.
  • Add the sweet potato and cook for about 5 minutes, stirring.
  • Add the vegetable stock, bring it to the boil and allow to simmer for 20 minutes until the potatoes have softened. 
  • Add the spinach in batches and cook, simmering for a further 10 minutes to allow the spinach to break down. Then remove the soup from the heat.
  • Blitz the soup in a blender or food processor.
  • Return the soup to the pan and bring it back to the boil and then turn down to simmer, stir in the skimmed milk and low fat cream cheese until combined.
  • Season to taste and add desired amount of nutmeg.
  • Serve with crusty wholemeal bread.