WHAT YOU'LL NEED
- 1 x 250 g packet frozen spinach
- 1 small onion, diced
- 2 teaspoon sunflower oil
- 2 tablespoon plain flour
- 1 packet Continental Soup Spring Vegetable
- 2 cups reduced fat milk
- 1 x 474 g cob loaf
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
74kcal
Energy (kJ)
310kJ
Protein (g)
3.8g
Carbohydrate incl. fibre (g)
9.8g
Carbohydrate excl. fibre (g)
8.3g
Sugar (g)
4.1g
Fibre (g)
1.4g
Fat (g)
2.6g
Saturated fat (g)
1.0g
Unsaturated fat (g)
1.4g
Monounsaturated fat (g)
1.0g
Polyunsaturated fat (g)
0.4g
Trans fat (g)
0.1g
Cholesterol (mg)
5mg
Sodium (mg)
281mg
Salt (g)
0.70g
Vitamin A (IU)
3783IU
Vitamin C (mg)
2.4mg
Calcium (mg)
118mg
Iron (mg)
0.65mg
Total
593kcal
2482kJ
30.2g
78.0g
66.4g
32.9g
11.6g
21.0g
7.6g
11.3g
8.0g
3.2g
0.4g
40mg
2245mg
5.62g
30266IU
19.4mg
940mg
5.20mg
Let's Get Cooking
- 1 Preheat oven to 180°C. Defrost spinach and leave to one side to drain well. Fry onion in oil for 1 minute, add flour, soup mix and milk; whisk continuously until mixture boils. Stir in defrosted spinach, bring to boil.
- 2 Cut a hole in the top of the loaf, about the size of a small side plate. Pull out middle of bread in chunks and cut the centre piece into chunks. Place bread on a flat baking tray and bake for 10 minutes. Pour spinach sauce into loaf and serve with pieces of bread around the edge for dipping.