Chili Carrot and Spinach Soup

Ingredients

• 1 cube vegetable stock
• 25 g baby spinach
• 30 ml half fat creme fraiche
• 100 g onions
• 450 g carrot
• 1 tsp coriander leaf (dried)
• 1 clove garlic

Directions

1. Heat a large saucepan and mist with cooking spray. Add onion and cook until soft. Add the garlic and cook for another minute.
2. Add the carrot, followed by the dried chilli flakes and vegetable stock. Bring to the boil and simmer for 30 minutes.
3. Put the soup in a food processor or use a hand blender and blitz until smooth. Return the pan and season well. Add the spinach until it melts in the pan. Stir in the crème fraîche and serve sprinkling a slice of red chilli and coriander leaves if you like it.