Creamy Pea and Spinach Soup

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“Winning isn’t everything. But wanting it is”Arnold Palmer

I made this absolutely delicious Soup today.

And my word was it tasty. I run clean but European Athletics has made their run clean diploma compulsory to all athletes now.

Why do you need to cheat and use drugs when you can just eat superfoods like Spinach.

This is like a bowl full of pure iron, not to mention the other added benefits to this dish, to which they are plenty- full (see what I did there 😜)

Making soups full of colour and flavour is much healthier for you. When you are eating foods just enjoy the flavour.

In the general case, eating healthy tasty foods should begin to help you lose weight or shred body fat if that is your goal. Just remember not to shred to much Fat ( if you’ve been paying attention and learning then you’ll know why I say this here by now)

 

1 Onion, finely diced ( 13 Calories, 0g Fat, 16g Carbs, 1g Protein)

3 Rashers of bacon, finely diced ( 139.5 Calories, 9g Fat, 0g Carbs, 13.5g Protein)

1 garlic clove, finely diced ( 5 Calories, 0g Fat, 1g Carbs, 0g Protein)

1 tbsp Olive Oil ( 135 Calories, 15g Fat, 0g Carbs, 0g Protein)

100g Frozen peas ( 89 Calories, 2g Fat, 9g Carbs, 7g Protein)

100g Spinach leaves, finely diced ( 29 Calories, 1g Fat, 2g Carbs, 3g Protein)

300ml vegetable stock ( 23 Calories, 0g Fat, 5g Carbs, 1.5g Protein)

1 tablespoon of single cream ( 24 Calories, 2g Fat, 1g Carbs, 1g Protein)

 

1) Bring the peas to the boil in a large saucepan of salted boiling water. Cook them for a good few minutes. Once cooked, drain in a colander, return to a smaller saucepan and mash well until they look like mushy peas. Set aside.

2) Wash the larger saucepan. Then cook the bacon, onion, garlic in the olive oil for about 5 minutes on a medium to high heat until the flavours are all mixing together very well.

3) Meanwhile, very finely dice the spinach leaves on a chopping board ready.

4) Once the bacon, onion and garlic have all cooked together deliciously, add the vegetable stock, then add the mushy peas.

5) Return to the boil and then simmer for approximately 8-10 minutes on a low heat.

6) With only a few minutes to go, add the spinach and stir very well until mixed in well and wilted.

7) Add the tablespoon of low fat cream, stir thoroughly.

8) Serve with crusty bread and butter.

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