Leafy Spinach Soup Recipe

This lovely leafy soup is flavoursome and a great way of eating your five a day. It is very filling, light and healthy.

I have recently changed my diet due to my diagnosis. All the fresh food that I buy is organic and I have cut out all added sugar produce.

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Ingredients:

  • 450g fresh spinach
  • 1 handful of kale
  • 3 potatoes, peeled and chopped
  • 1 small onion, chopped and diced
  • 450ml vegetable stock
  • 3 garlic cloves finely chopped
  • Grated zest of lemon and half lemon squeezed
  • 1/2 tsp of grated turmeric
  • salt and pepper to taste
  • Extra virgin coconut oil

Method:

  • Place the onion and garlic in a pan with 1tbsp of coconut oil and cook for 1-2 minutes until the onion is soft. Add in the potatoes and fry for 1 minute. Add in the stock and simmer for a further 10 minutes.
  • Add in the spinach, kale, turmeric and lemon. Place a lid on and cook for 15 minutes or until the spinach has wilted.
  • Allow to cool for 5 minutes.
  • Pour the soup into a blender and blend until smooth. I like it a bit rustic so I don’t blend for too long as I think that it tastes better.
  • You can freeze the soup or reheat it up and serve.

You could swirl in some cream at the end and add salt and pepper to taste or even some chilli.

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Hope you like it 🙂

 

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Slow cooker Butternut Squash soup

Cooking in a slow cooker is ideal for those days when you just done have the time in the evenings to get a dinner together.

I always get my ingredients out the night before, prepare all the veg and meat in the morning put the slow cooker on then when I return after work dinner is done!

This soup is perfect for a winters day and as it is a Vibrant orange it suits this time of year – Halloween!

Ingredients

1 Butternut Squash, diced and cubed

3 big carrots, peeled and sliced

1 big sweet potato

400ml vegetable stock

2 cloves of garlic

1tsp coriander

1/2 tsp allspice

Salt and pepper to taste

Instructions

Prepare all of the ingredients and place into the slow cooker.
Turn on to a low heat and leave for 5-6 hours.
Go about your day as normal 🙂
When all of the veg is nice and soft and soaked up the stock, mash it together. You could blend it too a smooth paste but I like mine chunky and it tastes yummy with crusty bread.

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Serve with a dash of single cream and a coriander leaf on top.

Ready to eat.

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