8 oz (225 g) young spinach leaves, washed and drained
4 spring onions, chopped
450 ml (15 fl oz) low-fat natural yogurt
1 tsp (5 ml) paprika
1 tbsp (15 ml) lemon juice
2/3 cup (150 ml) 1/4 pt semi skimmed milk
salt and pepper, to taste
4 ice cubes, to serve
paprika, spring onion and spinach, to garnish
4 spring onions, chopped
450 ml (15 fl oz) low-fat natural yogurt
1 tsp (5 ml) paprika
1 tbsp (15 ml) lemon juice
2/3 cup (150 ml) 1/4 pt semi skimmed milk
salt and pepper, to taste
4 ice cubes, to serve
paprika, spring onion and spinach, to garnish
method
1. Put washed spinach leaves into a bowl.
2. Cover, cook 100% (High) 3 minutes until leaves are wilted.
3. Drain well, pressing out excess water. Complete recipe.
4. Chop the spinach roughly, then place in a blender or food processor with the spring onions and 225 ml (8 fl oz) yogurt. Puree until smooth.
5. Add the remaining yogurt, the paprika, lemon juice, milk and seasoning.
6. Blend until mixed. Chill for 1 hour.
7. Divide the soup between 4 serving bowls and drop an ice cube into each.
8. Sprinkle with a little paprika and garnish with spring onion and spinach before serving.
2. Cover, cook 100% (High) 3 minutes until leaves are wilted.
3. Drain well, pressing out excess water. Complete recipe.
4. Chop the spinach roughly, then place in a blender or food processor with the spring onions and 225 ml (8 fl oz) yogurt. Puree until smooth.
5. Add the remaining yogurt, the paprika, lemon juice, milk and seasoning.
6. Blend until mixed. Chill for 1 hour.
7. Divide the soup between 4 serving bowls and drop an ice cube into each.
8. Sprinkle with a little paprika and garnish with spring onion and spinach before serving.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
