the most nourishing bowl of deep green ever! a great way to use up wilting spinach leaves
spinach, like other green leafies, is a nutritional powerhouse.. providing your body with a host of nutrients, including vitamins A, C and K, iron, manganese and magnesium!
ingredients
a splash of olive oil
1 brown onion, chopped (you don't need to be too perfect as you'll be blending the soup later)
3 or 4 cloves garlic, chopped
1 tsp yellow mustard seeds
1/2 tsp cumin seeds
pinch of ground nutmeg (or use a microplane to grate fresh nutmeg over the pan)
2 white potatoes, cut into small pieces
1 litre vegetable stock, or water
at least 600g spinach leaves (feel free to use however much you have, or add in any other leafy greens you have on hand)
recipe
heat the olive oil over a low heat in a deep saucepan, and sauté the onion and garlic for 5 minutes, until softened. add the mustard seeds, cumin seeds and nutmeg, and heat for a further few minutes
add the potatoes and stock or water, bring to a boil, and reduce the heat to a simmer. cover and cook for 10 to 15 minutes, until soft
add the spinach leaves, in batches if necessary, cover and allow to wilt. stir every minute or so, until all of the leaves are wilted down
remove the pan from the heat, and with a stick blender, carefully puree the soup. if you're using a processor or upright blender, allow the soup to cool before blending, then return to the pan to reheat before serving
serve with a drizzle of plant-based cream or top with seeds and fresh herbs
