Salmon and spinach soup
- 1 litre chicken stock
- 1 cup small pasta such as risoni, orzo or macaroni
- 2 spring onions, chopped
- 2 small courgetteszucchini, summer squashX, chopped
- 200g hot smoked salmon, broken into small pieces
- 1 large bunch spinach, chopped
- 1/4 cup pesto
Heat stock to boiling point. Add pasta and cook for 5 minutes.
1 Add spring onions and courgettes, cook for a further 5 minutes. Add spinach, salmon and basil pesto. Cook for a further 5 minutes. Serve immediately.Recipe supplied by Healthy Food Guide reader, Marie Knight (Upper Hutt)
Nutrition Info (per serve)
Total fat 20.3g
Saturated fat 3.4g
Dietary fibre 3.6g
Marie says: “Winter is approaching and I’m right into comfort food that is preferably quick and easy to cook, one-pot and healthy. This is an adaptation of a recipe from Julie le Clerc’s book, Simple Deli Food. It’s perfect for tea on a cold winter’s night.”
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