
Devices & Accessories
Spinach, Orange and Carrot Soup
Prep. 10 min
Total 25 min
4 portions
Ingredients
-
orange thin peelings of skin and flesh, segmented, pith removed, deseeded1
-
red split lentils rinsed25 g
-
onions quartered40 g
-
carrots cut in pieces (2 cm)150 g
-
unsalted butter diced50 g
-
liquid chicken stock700 g
-
orange juice50 g
-
ground nutmeg¼ tsp
-
fine sea salt to taste½ - 1 tsp
-
ground black pepper¼ tsp
-
fresh spinach250 g
-
single cream for drizzling
Nutrition per 1 portion
Calories
178 kcal /
744 kJ
Protein
4.5 g
Fat
12 g
Carbohydrates
13 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Everything Easter
11 Recipes
UK and Ireland
UK and Ireland