Spinach Soup

450 g/1 lb fresh spinach or 225 g/8 oz packet
frozen, chopped spinach, thawed
40 g/11/2 oz polyunsaturated margarine
1 onion, peeled and chopped
25 g/1 oz plain Hour
600 ml/1 pint stock (chicken or vegetable)
150 ml/1/4 pint skimmed milk
grated rind of 1/2 lemon
2 teaspoons lemon juice
1/2 teaspoon grated nutmeg
V4 teaspoon grated root ginger
salt
freshly ground black pepper
150 ml/1/4 pint plain low-fat yogurt
croutons, to garnish

If using fresh spinach, wash it and place it in a saucepan with only the water that clings to it. Cover the pan and cook gently for about 10 minutes until tender. Drain the spinach, squeezing our all the water with a wooden spoon, then chop it finely.

Melt the margarine in a saucepan and fly the onion gently for 5 minutes without browning. Stir in the flour, then add the stock and the milk. Bring to the boil, stirring all the rinse until the sauce thickens. Stir in the chopped spinach with the lemon rind and juice, nutmeg, ginger, and salt and pepper to taste. Simmer for 5 minutes.

For a smoother and greener soup, purée the mixture in a blender or rub through a sieve. Return the soup to the pan. Stir its most of the yogurt and reheat without boiling. Serve hot, garnished with a swirl of yogurt and croutons.

SERVES 6