Give yourself a boost of iron this January with this comforting spinach soup from guest blogger Martha Skinner…
If you resolved to eat healthier this year when the clock struck 12 on New Year’s Eve, a simple bowl of spinach soup is a great place to start. Spinach is an excellent source of iron, which is important for numerous body functions, including healthy cell functioning and the transport of oxygen around the blood. Vitamin C can increase the absorption of iron from food by the body, so eating or drinking vitamin C rich foods alongside iron rich ones can be beneficial too. To make sure you get enough iron this winter, give this lovely and easy to make spinach soup a try.
1 bag spinach (the one I used was 350g)
1 leek (sliced)
A hand full of fresh parsley (chopped)
100g celeriac (cut into small cubes)
4 small potatoes, or 1 large one (cut into small cubes)
1 onion (diced)
2 garlic cloves (crushed)
1 vegetable stock cube
A splash of olive oil
1/2 tsp freshly ground nutmeg
A small squeeze of lemon juice
A dash of semi skimmed milk (optional)
1 pinch salt and pepper
Heat the olive oil in a pan and sauté the onion and leek until transparent. Add the crushed garlic to the mix and continue to cook for a few more minutes. Next, add the potatoes and celeriac along with the chopped parsley stalks (keep the leaves for later) and add enough boiling water to cover the vegetables. Add the stock cube with the salt, pepper and freshly ground nutmeg, adding the spinach to the pan when the potato and celeriac have softened. Add the chopped parsley leaves and lemon juice right at the end and then blend until smooth, adding a dash of milk to taste if desired. Lastly, serve up and enjoy with a slice of crusty bread and butter. A sprinkling of toasted nuts or seeds on top can add a nice crunch, too.
A version of this post was originally published on www.supperlovin.com.