A seriously delicious and nutritious soup

We made this spinach and leek soup last week and it was absolutely delicious. It doesn’t sound like much, but it’s seriously tasty and packed with nutrients.

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

Ingredients
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.
5. Blend.
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.

Enjoy!