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
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
