Spinach soup

It’s the end of October. The Christmas holiday is still a long way away, and we all have a lot of work to do before then. It’s getting pretty nippy out there, too. You know what we all need? Some good ole’ healthy foods with a bit of a kick to keep us going! I have two great ideas for you – the first, super-healthy spinach soup!

Spinach soup

Spinach Soup:
Fry a diced onion, a chopped green chili, and a crushed garlic clove. Add 2 packets of spinach and about 800ml hot vegetable stock. Cook the spinach (just a couple of minutes) and then blend with a stick-blender. Pour in half a can of coconut milk. Season with salt & black pepper.

And there you have it… it’s that simple! Full of fiber, anti-oxidants, and over 330% of your RDA of vitamin A apparently! Pop-eye would certainly approve. And if you add a finger-chili or two, it has a good kick to wake you up.

So what can you do if you have some left over plus that other half of a can of coconut milk? Well I discovered it makes rather a handy base for Thai Green Curry. This is a very minimal store-cupboard student version it has to be said, but if you added a few more exotic ingredients or even a green curry paste you would have something rather interesting.
Thai green curry
Thai Green Curry with Spinach Soup Base: 
Fry an onion, garlic (and chili only if you can handle more!) for a couple of minutes, then add half a teaspoon of turmeric & cumin. Add the main vegetables or meat of your choice that take longest to cook- I used sweet potato chunks.
Pour in the soup and some hot vegetable stock, plus a dash of soy sauce. Once the potatoes (or meat) are almost done, add the faster-cooking vegetables. I had some stir-fry veg left-over: mangetout, baby corn, sprouting broccoli & beansprouts. Finish with chopped coriander if you have some!
There you have it – something with which to fight off the colder, darker weather.
Here are some other interesting recipes I found that use spinach too:
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