The colour of this soup is amazing;  so vibrant and deep yet with only a few ingredients and not an additive or colouring in sight.  It is also about 2.5 servings of your 5-A-day  vegetables as well as a source of B-vitamins, Vitamin E, protein, fibre, potassium, zinc and mono-unsaturated fats (good fats).  All in all, an excellent, tasty, nutritious soup and so very quick and easy to make.

An added advantage is that it can also be frozen (consume within 1 month).  When re-heating, allow the soup to become hot, but do not allow it to boil.

INGREDIENTS:

200g white onion
2 garlic cloves
Olive oil
400ml water
125ml vegetable stock
1 bay leaf
15ml lemon juice
300g fresh spinach leaves
320g avocado pears
250ml almond milk)
Sea salt and freshly ground black pepper

METHOD:

Peel and chop the onion and garlic.

Heat a little oil in a large pan over a medium heat. Add the onion and garlic and gently fry for 1 – 2 minutes or until softened.

Add the water, stock, bay leaf and lemon juice. Stir together; cover with a lid and bring to the boil. Add the spinach. Simmer and cook for about 3 – 4 minutes. Remove from the heat and allow the soup to cool slightly.

In the meantime, peel and chop the avocado. 

Remove the bay leaf from the saucepan and discard.  Add the avocado and either blitz in the pan, or transfer to a blender and blend until smooth and creamy.

Add the milk and season to taste.   Add slightly more milk if you prefer a thinner soup.

If serving straight away, gently heat but do not boil. Alternatively, transfer to a resealable container and store in the fridge or freezer.

This delicious soup can be served on its own, with a swirl of live yoghurt or with some nuts and seeds.

Recipe adapted from  Eat2Health Blog.