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| Slimmer's Mushroom & Spinach Soup with optional garnish of yoghurt & raw bell pepper
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Spinach is a wonder food. A hundred grams of raw leaves contains only 23 calories but provides one quarter of our daily iron. It also provides several vital antioxidants, including Vitamin A which help maintain eyesight and slow down aging.
Gorgeous served raw in salads or added to cooked pulses, spinach is also lovely cooked.
Here, it's teamed with (low-cal) mushrooms and pureed into a shimmering green soup. It can be served to vegans or carnivores, depending on garnishes.
Cost: £2'ish
Feeds: 4-6
Ingred:
olive oil
1 good-sized yellow onion, diced or coarsely processed
300gm/10 1/2 oz mushrooms, thickly sliced
1 tsp fresh or 1/3 tsp dried thyme
1-2 tbsp lemon juice
300gm/10 1/2 oz mushrooms, thickly sliced
1 tsp fresh or 1/3 tsp dried thyme
1-2 tbsp lemon juice
1 lge clove garlic, minced or grated
120gm/4 oz fresh spinach, washed and drained
1 pint water or vegetarian stock
pepper & salt
Method:
1 pint water or vegetarian stock
pepper & salt
Method:
- Place a good sized pot over high heat; when ready, spray generously with olive oil
- Add onions; lower heat to med-high, sautee until translucent but not brown, 5 mins
- Add mushrooms, stir till no more liquid is being released; add thyme & lemon juice
- Add spinach & garlic; stir till wilted
- Partially cover with lid, turn heat to low, leave 15 mins
- Add 1 pint water or vegetarian stock; bring to boil; let bubble gently a few mins on mod heat
- Turn heat to low; simmer 15 mins
- Test for seasoning; add salt & pepper to taste; maybe vegetable granules
- Serve as is, or with a garnish of finely sliced red peppers and yoghurt (animal or vegetarian). Or add a poached egg, shredded cooked meat (turkey, ham?) or cheese.
- Can be refrigerated up to 2 days
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission 
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