Recently I have been taking part in a Social Mums Instagram challenge, one being the topic of ‘Self Care’
This for me was three important ways I make sure I have some Self Care whilst looking after my terror tot.
- Bathroom Time – Rare and not for long but nevertheless essential
- My Homemade Spinach Soup – my go-to feel well potion
- Flowers – to bring a smile and brighten your day.
For the last 10 years, I have been making this delicious soup to help me feel better in times of cold and generally under the weather, bad skin weeks and winter blues.
I used to make this in batches and take some to work for lunch, where I would get mocked at the disgusting green colour. I would chuckle inside because I was properly pumping my body with good stuff whilst they sat there eating your pre-made sandwich full of sugars and nasties from the garage on the way to work. (eyeroll)
What I did know was that my soup had zero sugar, it was a win-win situation when I decided to cut out sugar one year (basically, this did not work as I missed cake) Over the years I have tended to make this slightly differently – I found this is personal preference.
If I had a cold or felt run down I added more garlic, I started to not peel the potatoes because I was told nutrients are found in the skin. Let me just clarify this, potatoes have a significant level of potassium, iron, vitamin B & C, fibre and protein. The iron content is higher in the skin than the potato flesh contributing to 80% of this nutrient but also the skin has antioxidants.
As a Neals Yard consultant, I have recently added a new little boost by using a small scoop of their Superfood Detox Blend just for that inner cleanse and boy did it pack a punch to get rid of my toxins. (Of course, this is optional)
It is so lush and green, delicious and it is incredibly easy to make. This recipe feeds four
- 50g Butter
- 1 Onion – Chopped
- 2 Garlic Cloves – Chopped
- 1 Medium Potato – Peeled or not (Personal preference) chopped into chunks
- 450g Vegetable Stock
- 600ml Milk
- 500g Washed Fresh Spinach
- Double Cream to garnish if desired
How to make
- Firstly, melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until soft.
- Stir in the potato and continue to cook gently for 1 minute.
- Pour in the stock and simmer 10 minutes
- Pour in the milk and bring up to a simmer, then stir in half the spinach season with salt, pepper and nutmeg.
- Cover and simmer for 15 minutes until the spinach has completely wilted down.
- Allow to cool for about 5 minutes
- Blend your soup and add the remaining spinach (this is what makes it so lush and green) until smooth
The soup can be frozen for up to 1 month and feeds four people. (Although I doubt you will freeze it as it is so delicious)
I hope you enjoy this recipe as much as me. Bon Appetite x