Pumpkin and Spinach Soup

30 06 2012

So I will first to admit that isn’t the best color soup I have ever seen but it does taste pretty awesome. The spinach will help you grow up big and strong and get ‘guns’ like Popeye…. Well at the very least, 100g spinach provides 402% of daily vitamin-K requirements and 25% daily iron needs. Vitamin K plays vital role in strengthening bone mass and Iron is an important trace element required by the body for red blood cell production. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It is rich in B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin and pantothenic acid.

1 onion, finely diced
3 cloves garlic, crushed
500g pumpkin, cut roughly into chunks
500g frozen spinach (you can use fresh if you like, I just had frozen)
500ml Veggie Stock
1 tsp coconut oil (or oil of your choice)
Pinch salt
1 tsp black pepper

Heat coconut oil in a pot, add onion and garlic and sauté for 5 minutes. Add pumpkin and stock and bring to the boil. Reduce heat and simmer for an hour. Add spinach and cook until it has all defrosted (or for 5 mins if using fresh spinach). Season with salt and pepper. Blitz with your stick mixer until smooth.

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