Recipe: Zero Fat Red Pepper and Spinach Soup - 10 minutes!

by Simon Fernandez of ferdiesfoodlab

I was after making myself something light for my lunch the other day - as in zero fat!

That’s a tricky business if you want something to taste even half decent. I think this one met the brief! Even better, it takes almost no time to make!! Less if you already have some cooked peppers in the fridge!

I had some enoki mushrooms and tobiko left over from some Japanese I’d made a few days prior, I was surprised how mush they brought to the party!! The tobiko is optional, the sesame seeds bring a similar texture and the fish sauce overpowers their subtle fishiness, I added them any way, quite nice!

ingredients (serves 1)

for the soup

1/2 pepper (cooked until soft and slightly charred)

100g spinach

1 chicken stock cube

600ml boiling water

dash soy sauce

dash fish sauce

1/2 lime (juiced)

30g enoki mushrooms (chopped)

for the garnish

1/2 tsp tobiko (optional)

sesame seeds (garnish)

chives (garnish)

method

Cook the pepper with a tiny amount of extra virgin olive oil, add water and put a lid on, cook until soft.

If the red pepper was already cooked, heat them through before adding them.

Once the peppers are ready dissolve the stock cube in boiling water in a jug

Add the red pepper & spinach straight away let it wilt a little.

Add a dash of soy sauce and a dash of fish sauce and season with lime.

Pour the soup into you favourite bowl and make a mushroom island in the middle and sprinkle with tobiko.

to serve

Garnish with sesame seeds and chopped chives. Serve immediately

It’s a big soup, fast to make, and fill you up!