|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 7g||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You know those times when you feel a little low, wrung out or sometimes just simply overindulged a bit? Here is an excellent remedy in the shape of soup with the Perfect Pick Me Up Soup recipe.
This soup is a favourite when you feel you need a boost to the system and that usually means a significant quantity of healthy vegetables. What better way to tackle them than in a delicious, nutritious soup.
The soup is spinach with added vitamin-packed vegetables blended into a creamy soup which is also great if you are on a detox program or watching your weight.
Don't get too hung up on the quantities,, so if you like more spinach, or you prefer watercress then go for it. Whatever you add will be great. Make a big pot full as it freezes well (don't leave it in the freezer longer than four weeks though). The soup will also keep well in the fridge for a few days, so handy for a refreshing, healthy lunch or even to replace a cup of tea or morning coffee. Yum.
- 2 tablespoon extra virgin olive oil
- 1 large red onion (finely chopped)
- 2 cloves garlic (minced)
- 450g (1lb) fresh baby spinach
- 450g (1lb) fresh watercress
- 125g ( ¼ lb) ruccola, rocket or arugula
- 1 litre ( 35 fl oz) vegetable stock (if not fresh use a good stock cube)
- 1 large potato (peeled and cut into 8)
- Sea salt and freshly ground black pepper, to taste
- Optional: Greek yogurt or creme fraiche
Gather the ingredients.
Heat the olive oil in a large stock pot or large saucepan, make sure it is hot but not smoking. Sauté the chopped onion for five minutes, then add the garlic , lower the heat and cook for a further 2 minutes
Add the spinach, watercress and rocket to the onion and stir really well.
Add the vegetable stock and the potato.
Bring to a boil, reduce to a gentle simmer and cook until the potato is soft but not broken up.
Blend the soup using a hand blender or food processor. Only at this point should you test the seasoning, then add salt and pepper to your taste. Serve into warmed bowls or mugs. You can also serve with bread croutons or with a little Greek yoghurt or creme fraiche stirred through if you are not watching your weight.
This recipe is quite loose, you can use the greens you like. Swap out some of the greens for super food kale, cabbage, Brussels, it really is up to you. Just try and keep a good mix of greens leaves and make sure you have some rocket and spinach in there.