Spring Greens and Meatball Soup
Hearty
-
40 Minutes
-
Serves 4
50 Minutes
Serves 4
What you'll need…
- 1 Bunch of spring onions
- 200g Spinach
- 320g ready-rolled puff pastry
- 280g light cream cheese
- 1 Garlic clove
- 1 Bunch fresh parsley
- Juice of 1 lemon
- Glug of olive oil
- A few rocket leaves and some grated parmesan, to serve
The method
1
Heat your oven to 180°C. Unroll the pastry onto a lined baking sheet. Cut the pastry into 4 equal rectangles. Score a 1cm border inside each pastry rectangle. Prick the centres with a fork.
2
Bake the pastry for 20 minutes until golden and crisp.
3
Meanwhile, boil a kettle and put the spinach into a colander. Pour over the hot water, then rinse with cold water. Using a tea towel squeeze out as much excess water as possible.
4
Put the spinach into a blender with the cream cheese, garlic clove, parsley and the lemon juice. Whizz until smooth. Taste and season with salt and pepper.
5
Heat some olive oil in a pan, and trim the spring onions. Fry the spring onions until softened.
6
Once the pastry has slightly cooled, spread over the spinach mixture, then top with the spring onions.
7
Finish with some rocket and parmesan if you fancy and enjoy!
Recipe from Delicious.
