SERVES: 2 | PREP TIME: 5 MINUTES | COOK TIME: 30 MINUTES
I love the bright green colour of this soup. Spinach deserves its strongman status as it contains twice as much iron as most other greens. It is also rich in Vitamin K, carotenes, vitamin C and folic acid, and is one of the most alkaline producing foods. Crispy potato peels make for tasty little nutritious croutons so save these to add some crunch, with the new season radish.
· 1 leek, trimmed and sliced
· 1 onion, diced
· 2 garlic cloves, diced
· 200g potato
· 100g spinach
· 2 radishes, thinly sliced
· 600ml vegetable stock
· 1 can of coconut milk
· 3 tbsp oil
· Fresh herbs
· 2 tsp yoghurt
· Chilli flakes
1. Prepare your vegetable stock.
2. Add 2 tbsp oil to a large pot on a medium heat. Sauté the onion, garlic and leek for 5 minutes.
3. Meanwhile, peel and quarter the potatoes, (save the peel!)
4. Add the potato, stock and coconut milk to the pan. Season and simmer for 25 minutes.
5. Rinse your potato peels. Fry with 1 tbsp oil in a separate pan for about 10mins until crispy, and set aside.
6. Add the spinach to the soup for a few minutes until wilted.
7. Blend and serve with the roast potato skin, radish, herbs, a swirl of yoghurt and some chilli flakes if you like extra heat. Adding a spoonful of Greek yoghurt boosts the protein content and makes a nice alternative to cream.
Nutrition information per person: 360 calories/ 50g carbs/ 16g fat/ 8g protein.
Recipe in collaboration with https://harvestday.ie/
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