Minty Spinach, Garlic and Nutmeg |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This simple soup is bursting with fresh flavour and the colour is certainly vibrant. It's pure health in a bowl-packed full of goodness. To save yourself a lot of timebuy tender or young spinach that need no preperation. Simply use them straight from the bag. Ingredients:
1 tablespoon olive oil |
2 large onions, roughly chopped |
2 garlic cloves, roughly chopped |
1 small red chile, finely chopped |
100 g fresh mint, roughly chopped |
100 g fresh parsley, roughly chopped |
1 1/4 liters hot vegetable stock |
500 g baby spinach, roughly chopped |
1/2 teaspoon nutmeg |
salt & freshly ground black pepper |
Directions:
1. Heat the oil in a large pan and cook the onions, garlic and chilli for 10 mins until softened and golden. Add the herbs and stock, bring to the boil and simmer for 10-15 minutes.
2. Add the spinach to the pan and cook for 2 mins until just wilted. Add the lemon juice, nutmeg and salt and pepper to taste. Using a hand blender, whizz the soup to a coarse puree. Ladle into warmed serving bowls, drizzle with natural yogurt, and grind over fresh black pepper. Serve with crusty bread.
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