This is a light everyday soup, thickened with quinoa which makes it healthier and keeps it gluten free. You can use a small chopped raw potato instead.
INGREDIENTS: Serves 2
3 cups chopped spinach
1 red onion
3 cloves garlic
½ cup quinoa
A splash of water
1 tbsp ghee
Grated nutmeg (jaiphal)
METHOD:
Heat the ghee in a heavy pan.
Sauté onions & garlic until light pink & fragrant.
Sauté quinoa for 2 minutes until it smells nutty.
Add the spinach and a splash of water, cover and simmer for 10-15 minutes until spinach is wilted and
soft. Season with salt & freshly ground black pepper.
Blend in the Nutrifresh blender jar until smooth.
Return to pan and heat as desired, adding more water if thinner consistency required.
Taste and adjust seasoning.
Serve hot, with a fresh grated nutmeg on top.
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