SPINACH, SPRING ONION AND FRESH CORIANDER SOUP

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SPINACH, SPRING ONION SOUP WITH FRESH CORIANDER

Spring is in the air and what better way to celebrate with a springy soup!


The fresh flavours of spring onions and fresh coriander really lift this soup up and marry well with nutrient-dense fresh spinach leaves. Spinach is a very densely flavoured green leaf vegetable. It is often not popular with children due to its taste. Although it is low in calories it is packed with vitamin K, carotenes, vitamin C, vitamin A, magnesium, calcium, folic acid, manganese, iron, vitamin E and various B vitamins.

A healthy source of fibre and it cooks well with meat, fish or chicken. For vegans and vegetarians, it is a great source of nutrients and is often used in tasty dishes with cheese or mushrooms. You can eat spinach raw or cooked.


Spinach is a low GI and low GL food so it does not upset blood sugar balance. It is a rich source of plant-based iron and this fact was made famous by the Popeye cartoon in history. It is the dark green colour (chlorophyll) that makes this vegetable energy giving. Iron feeds into the mitochondria our powerhouses in our cells.

Spinach is a highly alkalising food making it useful to regulate body pH.

Spinach is one of the richest sources of lutein, this helps with eye health and macular degeneration.

It is rich in plant antioxidants making it protective of cancer and diseases of oxidative stress.


2 large handful of fresh spinach leaves (about 150gr)

2 small potatoes (cooked or raw), sliced

2 large spring onions white and green parts, sliced

1/2 bunch of fresh coriander leaves and stems chopped

750 ml collagen-rich bone broth (if vegan use vegetarian stock powder like Marigold vegan boullion powder)

A drizzle of extra virgin olive oil

Sweat the spring onion with the olive oil in a pan still soft, add the cooked potato than add the stock. bring to boil and then simmer till spring onion is soft about 5 minutes. (if using raw potato then simmer till potato is cooked)

Add in the fresh spinach leaves and coriander and simmer for 1-2 minutes only.

Season with sea salt and pepper and serve with extra virgin olive oil.

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Susan Davis

Dip ION, CNHC, M BANT

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