Leek And Spinach Soup

  • cooking time
    20 m
  • calories per serve
    218 cal
  • serves
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


  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.

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