Verdant soup

Verdant soup

  • serves 2
  • A little effort

Courgettes and spinach make for a souper healthy midweek meal that's ready in just 20 minutes. For a veggie version, make this with veg stock and leave out the bacon.



  • onion 1, finely chopped
  • oil for frying
  • garlic 1 clove, crushed
  • courgettes 2, shredded or grated
  • savoy cabbage ¼, shredded
  • spinach 2 large handfuls, roughly chopped
  • vegetable or chicken stock fresh, made up to 750ml
  • streaky bacon 1 thin-cut rasher, chopped (optional)


  • Step 1

    Fry the onion in 1 tbsp oil for about 5 minutes or until soft, add the garlic and fry for 30 seconds. Add the courgette and stir, and then add the cabbage, spinach and stock. Bring to a simmer and cook for about 3 minutes, season well.

  • Step 2

    Meanwhile, fry the bacon in a non-stick pan until it crisps up, you shouldn’t have to add any more fat. Drain on kitchen paper. You can leave the soup chunky or whizz it until smooth. Sprinkle with the bacon, if using, to serve.

Nutritional Information

  • Kcals 171
  • Fat 9.2g
  • Saturates 2.1g
  • Carbs 13g
  • Fibre 3.9g
  • Protein 9.9g
  • Salt 1.3g