I love experimenting with soups these days. Not only is it an excellent winter warmer meal, but making your own soups at home turns out to be pretty healthy and nutritious.
Take this recipe of Spinach and Leek Soup for an example. It is a hearty meal made with sautéed onion, leeks and garlic cooked in vegetable stock with baby spinach and fresh mint, served with mushrooms and micro greens. An excellent source of Vitamin A, K and folate, spinach also boasts with a mere 7 calories per cup. Wowzers. Pass the soup please!
I found adding a bit of cayenne pepper also warms up the throat, and the fresh mint leaves a refreshing taste behind. Hope you can give it a go!
Not only is this Spinach and Leek Soup comfortingly delicious and nutritious, it also looks fabulous with its grass green look, sure to liven up any dinner table. Serve it as a starter with parmesan crisps or as a hearty main with fresh ciabatta or Panini. Oh, and did I mention the soup recipe is completely low carb and Banting friendly? Pleasure!
|Prep Time||10 min|
|Cook Time||10 min|
- 15 ml olive oil
- 1 onion sliced
- 2 cloves garlic minced
- 8 baby leeks chopped
- 2 cups vegetable stock
- 2 pinches cayenne pepper
- 1/2 cup fresh mint finely chopped
- salt and black pepper to season
- 200 gr baby spinach
- 2 tablespoons butter or coconut oil for vegan version
- 1 cup mushrooms chopped
- microgreens to garnish
- First off, in your soup pot, heat the olive oil and sauté the onion, garlic and leeks. Add the liquid, spice, herbs and seasoning.
- Add the spinach and cook for about 5 – 8 minutes. Transfer to a food processor and blend until smooth.
- Meantime add the butter/coconut oil to a saucepan and sauté the mushrooms until golden. Serve soup with warm mushrooms and add micro greens to garnish.
Replace the butter with coconut oil to make this soup vegan!