Recipes

SALLY'S SPINACH, WATERCRESS & KUMARA SOUP

Posted On: 2014-07-18 14:00:20

INGREDIENTS:

1 small red onion

1 medium Kumara

1 Tablespoon vegetable oil

1 vegetable stock cube

Freshly ground black pepper

1 bag (140 grams) of watercress & spinach

DIRECTIONS:

Peel & chop the red onion & Kumara into small pieces.

In a large saucepan heat the oil & add the onion & Kumara.

Gently sweat the vegetables over a medium heat with the lid on for 10 minutes.

Prepare the stock dissolving the stock cube in 1 pint (570ml) of boiling water.

Add the stock, seasoning, spinach, watercress to the pan, bring to the boil & simmer for 5 minutes.

Remove from the heat & using a blender (hand or jug), blend the soup until smooth.

Pour into a bowl & enjoy

Why this is good for you:

Spinach & watercress are deep-green salad leaves &, as such, have many health benefits.

They are packed with chlorophyll, the part of the plant that quite literally traps sunlight energy and releases it into your body's cells.

Spinach also contains oxalic acid (sometimes referred as oxalate).

Oxalic acid binds with iron, hence inhibiting its absorption.

Spinach is not the only food containing high levels of oxalic acid.

More importantly, spinach contains betacarotene & lutien, which is particularly important for the eyesight & for helping prevent cancer.

Watercress is a brilliant source of vitamin C & magnesium as well as a good source of vitamins A, B1, B6 and E, betacarotene, iron, calcium & zinc.

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