Mixed Green Leaf Soup with Spicy Sweet Yoghurt
Serves: 4
Ready in: 15 to 30 mins
This heart-friendly soup uses Flora Cuisine in place of butter, which is also high in essential omega 3 and 7 thanks to its clever blend of rapeseed, linseed and sunflower oil and contains 45 percent less saturated fat than olive oil. It's available in all major supermarkets.
Ingredients:
2-3 tbsp Flora Cuisine1 large onion, peeled and finely chopped
sea salt and freshly ground black pepper
15g pack fresh tarragon, stalks removed
1 bay leaf
3 x 75g bags watercress, washed
2 garlic cloves, peeled and crushed
1 Knorr vegetable stock cube made up with 900ml boiling water
60g low-fat natural yoghurt
sprinkle of traditional madras curry powder
1 tbsp maple syrup or honey, optional
1 tbsp fresh chives, chopped, optional
method:
- In a saucepan, add the Flora Cuisine and sweat the onion on a low heat for about ten minutes until soft and translucent. Add salt and pepper, tarragon, bay leaf, watercress and garlic.
- Add the hot vegetable stock. Cover and cook for two minutes.
- Liquidise the soup. Taste and add more seasoning if required.
- Serve in hot soup bowls, with a drizzle of low-fat yoghurt, mixed with traditional madras curry powder and a little maple syrup or honey (optional). Sprinkle with chopped fresh chives if using.
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