What’s so good about spinach?
- One of the most nutrient-dense foods available
- Very high phytonutrient content
- Anti-inflammatory benefits from flavanoids and carotenoids
- High in anti-oxidant nutrients such as vitamin C, vitamin A, vitamin E, beta-carotene, zinc, selenium and manganese
- The vitamin K in one cup of fresh spinach provides almost 200% of your daily requirement
- Excellent source of iron and folate
3 tablespoons cashews
2 garlic cloves, crushed or finely chopped
1 large leek, chopped (white part only)
1 bunch English spinach, chopped
3 cups vegetable stock
3 tablespoons of coconut milk, cream or yoghurt
The how to (so easy)
1. Wash leek and spinach well.
2. Saute garlic and leek in a little of the stock until leeks soft.
3. Add cashews and rest of stock and cook for 15 mins.
4. Add spinach and cook for a further 2 mins.
6. Add a dollop of coconut milk, cream or yoghurt.
7. Garnish with parsley or mint and serve.
It’s a very light soup, so it won’t be enough for lunch or dinner on its own, but a light meal when served with crusty sourdough bread or brown rice. I often put this in a thermos and drink/eat throughout the day as a snack between meals for extra nutrients and warmth.