This recipe came about because I found out I had high cholesterol – and needed ‘oat bran’ in my diet. Oat bran washes the cholesterol your liver produces out of your system.
I’m always looking for ways to add it to my diet WITHOUT RUINING THE FOOD.
I love spinach – and a friend gave me a plant, so SPINACH SOUP it was.
This soup is really creamy and hearty, and YUMMY – great with crusty bread.
1 cup of onion, chopped (red onion lightens the onion flavour a little)
1/4 cup spring onions, chopped
1/4 cup apple juice (I juice my own – leave the skin on, if it is organic – just cut out the core and pips)
2 tsp olive oil
2 cups fresh spinach, chopped
1/4 cup fresh parsley, chopped (you can use dried if you have to – about 1/8 of a cup)
1/4 cup celery, chopped
4 cup vegetable stock
1/3 cup oat bran
1 teaspoon of sea salt
1 tablespoon thyme (again dried is okay – 1/2 of a teaspoon)
a good pinch or two of black pepper
Take a large saucepan and using a reasonably high heat, sauté onions and spring onions in the apple juice and oil for five minutes.
Stir frequently while doing this.
Next, you add the spinach, parsley and celery.
Cook for five minutes, stir now and then.
Chuck in the vege broth, oat bran, salt, thyme and pepper.
Bring this to the boil.
Lower heat to medium.
Cover the soup mixture and let it simmer for approximately 20 minutes.
Take of the heat.
Cool for approximately 10 minutes.
Puree in a blender. I like soup to have a bit of chunkiness – so I don’t make it too smooth. Taste as you go along until it is at a consistency YOU like.
Return to the pot to reheat and serve.
Then – eat, eat, eat and ENJOY.
This soup is also great with homemade melba toast (stick some stale bread in the oven on a low heat for an hour or so), with the Tuna, Cannellini Bean, Avocado and Red Onion Salad on top.