In Denmark, everyone use their bicycles everywhere, even if there is a snowstorm or the wind is so powerful that the bike is close to standing completely still. Personally I love it. The simplicity and beauty of closing the apartment door behind and climbing the bike for some light exercise and fresh air in the morning gives a blissful feeling of freedom. Of course, there are days when the rain is pouring down and the wind is blowing the hard raindrops directly into my eyes while I am struggling to move in any direction, and for a short moment I will catch myself looking enviously at the people dozing in the warm (but overfilled) buses. If given the option, however, I would not want to switch.
To me, biking (or hiking for that matter) is the beginning of all great ideas, including recipe ideas. Riding my bike gives me time to think, and it allows my body to synchronize with and respond to the weather. For example, when it is summer and the sun is burning I usually crave something light and cool, as opposed to when it is cold and windy outside and I yearn for something hot and steamy instead. The Spinach Super Soup recipe was developed during one of my daily biking trips. I wanted to make a creamy and nutritious soup that could unfreeze my body and bring some inner warmth (Needless to say, the biking trip was a cold experience…).
The recipe is carefully tested to find the perfect combination of flavors, and the result is green attraction at its best. To say it is only a soup would not do it justice, because it is so packed with nutrients and plant energy that you cannot call it anything but a green super soup.
Spinach is one of the most nutritious foods there is. It is extremely rich in antioxidants, vitamins, minerals, fiber and protein. One cup of spinach contains by far your daily requirement of vitamin A and K, as well as high doses of magnesium, folate and potassium amongst other.
Vitamin K is mainly found in dark leafy greens, so be sure to get your weekly, or preferably daily, dose! It works wonders for your cardiovascular system by lowering the cholesterol and thereby the risk of arterial calcification. In other words, it functions as a protector of the heart. In addition, this glorious vitamin strengthens the bones in your body, and prevents the development of osteoporosis, an age-related disease where the bones in your body are weakened.
As for vitamin A, it supports your immune system by keeping your skin and your mucous membranes healthy and strong. This reduces the risk of getting infected by microorganisms, and is therefore vitally important. Vitamin A is also crucial for healthy eyes and good vision.
The list could go on and on about the benefits of spinach and other leafy greens, but I am sure you get my point; This soup is not only good for you, it is extremely good for you. And it is also extremely good!
2 spring onions
3 cloves of garlic
½ red chili
1 Tbsp chopped ginger root
10 oz (300 g) fresh spinach
6,7 oz (200 ml) coconut milk
¼ lemon, both the juice and the zest
4 cups (1 liter) of water mixed with high quality vegan bouillon
Salt and pepper
Pine nuts or pumpkin seeds for serving
- Start by boiling the water and adding the vegan bouillon to it.
- While the water is reaching boiling point, finely chop the spring onions, garlic, chili and ginger and add to a large pot together with some olive oil.
- Cut the potato in small cubes and add to the pot. Let the vegetables cook for a few minutes over medium heat.
- Add the vegetable broth to the pot and let it boil until the potato is tender.
- Add the fresh spinach and thyme. Season with salt and pepper. After a few minutes, bring forth the hand blender, and blend until the soup is smooth.
- Add the coconut milk as well as the lemon juice and zest.
- Serve alone, or with pine nuts or pumpkin seeds.