Showing posts with label Cheesy Spinach Soup. Show all posts
Showing posts with label Cheesy Spinach Soup. Show all posts

Cheesy Spinach Soup - an energising and nutritious soup for all ages.

Finding difficulty in persuading your growing child to eat spinach? Not surprising for there are many children who will try to escape eating vegetables if given a choice. However, most anxious and devoted moms will go to great lengths to ensure their children eat vegetables especially when they are packed with fiber, essential minerals and vitamins like spinach.

"I'm Popeye the Sailor Man. I'm Popeye the Sailor Man. I'm strong to the finish cos I eat me Spinach. I'm Popeye the Sailor Man." Singing this jingle may delight the child and work to get a few mouthfuls in but poor mom will wish for the child to finish the whole bowl.  I hope this soup will contribute to that wish.  I have created this recipe with pureed spinach and the cheese is portioned not to make it overpowering. It is easy and tasty enough for children to begin to develop a liking for this precious vegetable. It is also great for adults who have difficulty chewing, swallowing and digesting and for those who want something light and nutritious after workouts. In a nutshell, this soup is great for all ages.

Cheesy Spinach Soup
200g spinach (roots and dried leaves discarded)
100g tomato
2 pips garlic
1 shallot
2 thin slices ginger
1 sprig flat leaf parsley
2 tbsp ground brown rice
50g mozarella cheese
2 cups water
1 tbsp light olive oil
1/2 tbsp extra virgin olive oil
1/2 tsp salt or less

  • Finely mince garlic, shallot and ginger.
  • Slice tomato into wedges.
  • Roughly chop spinach and parsley stems.  Finely mince parsley leaves.
  • Blend tomato, chopped spinach and parsley stems with some water into a puree.
How to cook
  1. Saute minced garlic, shallot and ginger in light olive oil over medium low heat for one minute.
  2. Add ground rice and stir for about two minutes.
  3. Pour in pureed spinach mixture and remaining water.  Bring to a boil, turn heat to low and simmer uncovered for eight  minutes.  Stir at intervals to prevent lumps from forming and to keep soup smooth.
  4. Stir in cheese, extra virgin olive oil, minced parsley leaves and salt for one minute.
  5. Serve hot.
** Ground rice can be substituted with unbleached flour or potato.

Add chopped or ground nuts for nut lovers.


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