| If you are late in from work and are really starving here is a soup you can whip up in just a few minutes. Spinach contains good levels of vitamin B6, which helps lower levels of homocysteine in the body. High levels of homocysteine are associated with an increased risk of heart attack or stroke. Serves 4 Ingredients: 1 onion, peeled and finely chopped
1 tsp olive oil
500g fresh spinach
1 wheat-free vegetable stock cube
1 handful parsley stalks
fresh nutmeg, to taste
250ml soy milk (optional)
1 tbsp pumpkin seeds
1 handful fresh baby spinach leaves
Method: Place the onion, olive oil and 1 tablespoon of water in a large pan. Cook over a low to moderate heat for 2-3 minutes until soft. Add the spinach, 500ml boiling water, the stock cube and parsley stalks and cook for 5-7 minutes.
Allow to cool slightly, then blend in a food processor or with a hand-held blender until smooth.
Return to the pan, season with a little nutmeg, stir in the soy milk (or 250ml water) and reheat gently. Divide between warmed soup bowls and serve garnished with the pumpkin seeds and raw baby spinach leaves.
This recipe is owned and copywritten by Gillian McKeith. Copyright 2005. | 
