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Home Lunch

Spinach bread soup

Spinach Bread SoupWoman's Day
4
20M
20M
40M

Ingredients

Method

1.Preheat oven to 180°C. Line an oven tray with baking paper.
2.Break up hollowed rolls into chunks. Arrange on tray, spray with olive oil and bake for 6-8 minutes, until crisp (see Notes).
3.In a large saucepan, heat oil on high. Saute onion 3-4 minutes, until softened. Stir in spices and cook 1-2 minutes, until fragrant. Add stock and potatoes. Bring to boil. Reduce heat to medium, simmer 4-5 minutes, until potato is tender.
4.Remove stock from heat. Stir spinach through to wilt. Add reserved doughy bread centres.
5.Using a hand blender or food processor, process mixture until smooth. Stir in lemon juice and season to taste. Serve soup with croutons and a dollop of yoghurt.

Instead of breaking the bread shells up into croutons, warm the whole shell in a moderate oven, 180°C, and fill with soup.

Note

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