Spinach Soup

Name: Spinach Soup Recipe
Yield: 3
Ingredients: 300 gram(s) Baby Leaf Spinach (Coles Organic) (by JAYRED54); 3 medium whole (2-3/5 dia) Tomatoes red ripe raw year round average; 1 cup Red Onion Raw (1/4 cup 40g or 1.4oz); 6 clove Garlic; 6 slices (1 dia) Ginger Root; 2 tsp Cumin seed; 2 tsp Coriander seed; 2 tsp Turmeric ground; .5 serving hot chilli pepper flakes - 1 tsp (by TRAVELNISTA); 1 tsp Paprika; 2 cup (8 fl oz) Water tap

Number of Servings: 3

Ingredients

300 gram(s) Baby Leaf Spinach (Coles Organic) (by JAYRED54) 3 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 6 clove Garlic 6 slices (1" dia) Ginger Root 2 tsp Cumin seed 2 tsp Coriander seed 2 tsp Turmeric, ground .5 serving hot chilli pepper flakes - 1 tsp (by TRAVELNISTA) 1 tsp Paprika 2 cup (8 fl oz) Water, tap

Directions

Add all ingredients to Instant Pot. Cook on soup setting for 20 minutes. Once cooked, use a blender to blend everything together. Serve warm. Keeps in fridge for up to 3 days.

Serving Size:�3

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 99.2
Total Fat: 1.7 g
Cholesterol: 0.0 mg
Sodium: 155.4 mg
Total Carbs: 15.9 g
Dietary Fiber: 4.2 g
Protein: 7.5 g

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