Souper Supper

  • Prep: 5 Minutes
  • Cook: 25-30 Minutes
  • Serves: 4-6
Calories 291
Carbs 5
Fat 14
Protein 13
Free From


  • 25g butter
  • 4 spring onions, chopped
  • 2–3 garlic cloves, peeled and finely chopped
  • 2 leeks, chopped
  • 500g potatoes, chopped
  • Large handful of fresh parsley, roughly chopped
  • Salt and freshly ground black pepper
  • 1 litre chicken or vegetable stock
  • 400g spinach
  • 150g low fat creme fraîche


  1. Place the butter in a large saucepan on a medium heat. Add the spring onions, garlic, leeks, potatoes, fresh parsley, salt and pepper, cover and cook for around 10 minutes, stirring occasionally.
  2. Add the stock and cook for a further 15 minutes or until the potato is cooked through.
  3. Add the spinach, stir through and cook briefly until it wilts. Use a stick blender to blitz until smooth. Add a little more stock or water to reach your desired consistency.

This soup works great as a base for pan fried fish, prawns or chicken. Make a large batch and just add protein for a quick ready meal in the evening