Healthy Spinach Soup

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

Ingredients

  • 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
  • Nutmeg
  • 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

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