Sometimes you know you have been over indulging in the wrong types of food and you just want to put the brakes on and treat your body to something really nutritious, tasty and simple. So with this in mind I made this Simple Fat Free Spinach Soup the other day. I thought I’d try making a soup without any fat to see if it was possible to make something tasty without it. Hubby and I sat down to a couple of bowls of my soup over lunch and he didn’t even realise there wasn’t any butter or oil in it and really enjoyed it. A really useful thing I learned in Home-Economics at school was to always eat iron rich leafy vegetables with something rich in vitamin C like a glass of freshly squeezed orange juice to allow the body to absorb more iron. There’s a long winded scientific explanation but I think that will suffice! So for a really healthy lunch squeeze yourself a couple of oranges and revel in your saintliness!
So whether you’re on a diet, a vegan or just want to treat your body to a nutrient packed lunch I’d urge you to try this soup for yourself. Feeling good often starts from the inside!
For some more healthy low fat soups you might like the following:
Carrot & Coriander Soup – Fab Food 4 All
Ginger Spinach Soup – Recipes from a Pantry
Quick Green Freezer Soiup – Tinned Tomatoes
Clear Veg Soup – Slicedoffme
5 Minute Soup – Utterly Scrummy
- 1 Onion, roughly chopped
- 2 Small potatoes, roughly chopped
- 275g Baby leaf spinach, washed
- 1 Garlic clove, crushed
- 600 mls Vegetable or Chicken Stock (I used a jelly stock pot)
- Salt and freshly ground pepper
- Freshly grated nutmeg to garnish (optional)
- Place all the ingredients (except the nutmeg) into a large pan, bring to a simmer (lid on) and time for 20 minutes.
- Blend the soup with stick blender or liquidiser, adjust seasoning and serve with a grating of nutmeg.
- If you have a soup maker you could easily make this soup in one!
As this seasonal vegan soup was made with just over half a bag of Baby Spinach which I bought in Home Bargains for 99p I am entering it into the following challenges:
Credit Crunch Munch which I run with Fuss Free Flavours & hosted this month by Baking Queen 74.
Vegetable Palette over at Allotment2Kitchen
Simple & in Season run by Ren Behan & hosted by Elizabeth’s Kitchen Diary
No Croutons Required which is run by Tinned Tomatoes as well as Lisa’s Kitchen who is hosting.
Extra Veg run by Fuss Free Flavours and hosted this month by Veggie Desserts
Souper Soup run by Jo’s Kitchen.