ENERGY: 324 kcal
FAT: 10 g
PROTEIN: 13 g
CARBOHYDRATES: 43 g of which FIBRE 6 g
Spinach is an excellent source of calcium and phosphorus, important constituents of bone, and is also a good source of carotenoids and folates, important vitamins for women of childbearing age.
Folates are the vitamins found in leafy vegetables and protect the foetus from possible malformations. They disperse into the cooking water, so it is important to consume the broth of this soup and not to cook it longer than necessary.
Wash the spinach thoroughly then cook it (without adding water) in a pan.
Once cooked, squeeze and roll them. Fry the garlic cloves in butter in a saucepan; when they are golden brown, remove them and add the stock, made with one litre of water and 18g of Gourmet Stock, and the spinach.
In a bowl, blend the two qualities of flour; mix with a ladle of stock and put them in a pot in the very hot stock.
Stir well to prevent lumps from forming and boil over medium heat for about 10 minutes, stirring constantly. Add pepper and serve hot.