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Spinach, Orange and Carrot Soup

Spinach, Orange and Carrot Soup
3.4 39 ratings
Prep. 10 min
Total 25 min
4 portions
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Ingredients

  • orange thin peelings of skin and flesh, segmented, pith removed, deseeded
    1
  • red split lentils rinsed
    25 g
  • onions quartered
    40 g
  • carrots cut in pieces (2 cm)
    150 g
  • unsalted butter diced
    50 g
  • liquid chicken stock
    700 g
  • orange juice
    50 g
  • ground nutmeg
    ¼ tsp
  • fine sea salt to taste
    ½ - 1 tsp
  • ground black pepper
    ¼ tsp
  • fresh spinach
    250 g
  • single cream for drizzling

Difficulty

easy

Nutrition per 1 portion

Protein 4.5 g
Calories 744 kJ / 178 kcal
Fat 12 g
Carbohydrates 13 g

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