What's on the menu?

What's on the menu?

Tuesday, 6 January 2015

Healthy January- Thai-Style Spinach Soup

A Winter Warming Thai Style Spinach Soup for a Healthy January


When January hits with the realization of December's over-eating and alcohol binges it's often time for healthy, low fat food to help get you back on track with diet and set yourself up for a positive year.

Thai-style spinach soup with warming chili and sweet potato. 
























In the midst of cold, dark January it's also imperative to get plenty of vitamins and healthy foods into the body. Soups often make a great way of doing this and getting you well past that mystical 5-a day that many people strive for.

Our Thai-style soup with spinach recipe adds the super food health benefits of spinach which is rich in antioxidants.  As well as being a good source of vitamins A, B2, C and K. It's a great food for maintaining an athletes healthy blood haemoglobin as it's packed full of iron iron, as well as important minerals such as calcium and potassium.

By using sweet potato we've also removed a lot of the heavy starches that are seen by dieters as evil while stile keeping a good consistency. 



Thai-style Spinach Soup Ingredients


10g butter
1 Large onion- finely chopped (Approx 160 grams)
1 Large sweet potato around 225g in weight chopped into cubes
160g spinach (Fresh or tinned is fine)
2 garlic cloves crushed
4 red chilies. 3 for soup and 1 chili for garnish (about 60 grams)
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon coconut powder
1 litre of stock (veg or meat)
Winter warming Thai-style Spinach Soup

Simple Instructions for making the spinach soup


1. Melt the butter into a large pan over a medium heat and add the potato, garlic and onion to allow to soften gently for around 5 minutes.
2.Then add your stock to the pan along with the cumin, coriander, coconut powder and 3 of the chillies. Bring to the boil and allow to gently simmer for the next 20 minutes
3. Add the spinach and allow to cook through 
4. Blend in the pan with a hand blender and serve with a chopped chili for garnish as per below with some nice chunky bread. 


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