Leek And Spinach Soup

  • cooking time
    20 m
  • calories per serve
    218 cal
  • serves
    4
60 g
Small pasta shells (1/3 cup)
1 tbsp
Olive oil
1 small
Leek (200g) sliced
250 g
Frozen spinach thawed
1 cup
Water (250ml)
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
1/3 cup
Lean ham (60g) chopped
1/2 tsp
Cayenne pepper
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
275 g
218
137
70
18
23.2
12.9
344
28
312
Average Quantity
per:
100 g
79
5
3
7
8
5
125
10
113

Method

  1. Cook pasta shells according to directions on packet, drain; set aside.

  2. Meanwhile, heat oil in a saucepan over medium heat; add leek, cook until soft.

  3. Add spinach and water, bring to the boil, reduce heat, simmer 5 minutes. Transfer to a to blender or food processor with NESTLÉ CARNATION Light & Creamy Evaporated Milk, blend until pureed.

You might also like