This is a bright, vibrant smoothie soup bursting with flavour and goodness perfect served with a bold rustic Buckwheat bread. Gluten Free and Dairy Free.
Ingredients:
200gm Onions chopped
20ml Olive oil or extra virgin rapeseed oil
1 litre Hot vegetable stock (You can use a GF Stock Cube or make your own).
1 Bay leaf
200gm Organic spinach
1 Clove of garlic optional
Sea salt and ground pepper optional
Method:
1 - Gently cook chopped onions in the your chosen oil
2 - Add your prepared hot stock
3 - Bring to the boil then immediately remove from the heat
4 - Leave until room temperature or warm
5 - Blitz the onion stock mixture until smooth, the optional garlic can be added at this stage
6 - Then gradually add the spinach bit by bit until fully incorporated & smooth. Add more
spinach if you
like the consistency a little thicker.
7 - Season with ground pepper & sea salt if required.
8 - The soup can be served warm but if you prefer a hot soup heat in a pan but do not boil,
as this will destroy the nutrients and colour.
Spinach – Nutrient Content is a good source of:
Vitamins & Minerals: A, B6, C, E, K, Niacin, Thiamin, Riboflavin, Calcium, Copper, Folate, Iron, Magnesium, Manganese, Phosphorus and Potassium.
High in sodium so remember not too salt your food.
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