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Spinach Soup with Feta Cheese

  • 23/08/2004
  • Moderate difficulty
  • 6
  • 40 min

Spinach, a fortifying and invigorating vegetable, full of strength and abundant with minerals and vitamins, is the best support to mother nature in maintaining health and wellbeing. It is also an ideal main ingredient in this soup. Adding feta cheese provides extra charm.

Ingredients

  • 30 g butter
  • 80 g onion, chopped
  • 2 garlic cloves, crushed
  • 1 l water
  • 1 kg potato, cubed
  • 1 teaspoon lemon rind
  • 1 tablespoon Vegeta Chicken Stock Powder
  • 600 g frozen spinach
  • salt
  • 100 ml cooking cream
  • Serving:
  • 150 g feta cheese

Preparation

  1. 1.
    Cook the onion and garlic in hot butter.
  2. 2.
    Cover with 1L water and add the potato, lemon rind and Vegeta Chicken Stock Powder. Cook for 15 minutes, or until the potato softens.
  3. 3.
    Let the potato cool and chop finely in the food processor or using electric beaters. Return to the soup.
  4. 4.
    Bring the soup to the boil.
  5. 5.
    Add in the frozen spinach, salt and cook another 10 minutes.
  6. 6.
    Just before the soup is complete add in the cooking cream.

Serving

Serve with broken up feta cheese.

Tip

For this recipe fresh spinach can also be used. In this case cut the spinach leaves roughly, bring to boil, drain and chop finely in the food processor and add to the potato.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 273 / 1.141 - -
Fat g 10,73 - -
Carbohydrates g 40,76 - -
Dietary fibre g 6,20 - -
Protein g 6,24 - -
Sodium g 1,11 0 0
Vitamin A μg 6.228,97 156 125
Vitamin D μg 11,64 6 6
Vitamin C mg 24,08 32 27
Niacin mg 4,06 29 20
Potassium mg 844,37 23 23
Calcium mg 154,27 15 15
Phosphorous mg 131,46 16 16

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)