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Spinach and Leek Soup

27/8/2014

1 Comment

 
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Had a look in my fridge today and found some leek and spinach, so soup for dinner. Originally I was going to thicken it up with potatoes but that always sits quite heavy in my stomach, so a lighter substitute was cauliflower. The subtle mustard adds a slight tang to the flavour and I must say I was quite please with the result. Leek is a very underrated vegetable, it's a delicious prebiotic, an inulin rich food that alleviates sugar cravings by nourishing your healthy bacteria.

Spinach is a very nutrient dense food - it's low in calories yet very high in vitamins and minerals. It's one of my top veggies I always have on hand, being readily available all year around as well as being versatile - using it raw, cooked and blended. It contains high levels of iron, vitamins A, C, K and B, magnesium, potassium and a good source of protein and omega 3 fatty acids. I've got so much in my garden right now so it's spinach in everything right now!


Spinach and Leek Soup


2 cups firmly packed baby spinach
2 cups cauliflower florets
1 leek (white part)
3 cups hot water
1 cube vegetarian stock
2TBS dijon mustard
1 TBS olive oil
1/2 cup cashews (soaked 6hrs)
1/4 cup parsley
pepper to taste


1. Cut up the cauliflower and leek into small pieces (it's quicker to cook that way)

2. Combine the stock, mustard, olive oil and water together in a pot with the cauliflower, leek and spinach

3. Cook for 10 mins

4. Put into blender and blend of high to break everything up, then add in the cashews until you reach a creamy consistency. You can adjust the level of water to suit personal preference

5. Chop up the parsley

6.
Serve soup with parsley as garnish


* If you're not using liquid stock, use 1:2 stock to water

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1 Comment
Kev
28/8/2014 12:10:29 pm

great blog, nice recipe. shall be trying it out over the weekend.

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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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