About the Recipe
This soup is nutrient-dense and balanced - combining antioxidant-rich vegetables, heart-healthy olive oil, and creamy coconut milk with an iron-packed dose of spinach. It supports immune function, heart and bone health, digestion, skin and eye health, and energy production, while being both comforting and nourishing.
This hearty, nourishing soup is packed with goodness - garlic and onion for immune support, root veggies for natural sweetness and energy, and spinach for an iron-rich, antioxidant boost. Blended with creamy coconut milk and a touch of nutmeg, it’s a comforting bowl that supports digestion, heart health, and overall vitality.
Ingredients
2 garlic cloves, crushed
½ or 80g brown onion, diced
1 tbsp extra virgin olive oil
1 carrot (approx. 100g), diced
1 parsnip (approx. 40g), diced
½ leek (approx. 80g), chopped
1-2 white potatoes (approx. 200-250g), diced
1 veg stock cube
500ml water
¼ tsp ground nutmeg
Salt and pepper to taste
200ml coconut milk
250g fresh or frozen spinach defrosted
Preparation
In a large saucepan saute the garlic and onion in the oil for 2-3 minutes until the onion becomes translucent.
Add the carrot, parsnip, leek and potato. Add the stock cube and water. Bring to the boil and simmer for 20 minutes.
Add the nutmeg, salt and pepper, and coconut milk. Bring back to the boil and simmer for 5 minutes.
Add the spinach and heat through until just wilted or warmed through.
Allow to cool slightly, then blend until smooth and serve.