Spinach Soup & Squash with Cold-Pressed Linseed Oil & Nutmeg

Spinach & Squash Soup with Cold-pressed linseed oil & nutmeg

Quick, easy, healthy soup

Few ingredients, tastes light, fresh and delicious and super-healthy, this super soup is made in moments which is why I make it so often. The squash, is subtle and makes it a bit richer and tastier, the linseed oil males it oodles healthier and lovely and creamy but free from saturated fat, butter, cream or crème fraîche.  Don’t worry too much about exact quantities, it always tastes great.

Wheat-free, dairy-free, OMS, Budwig Diet, & delicious

I have to be careful with what I eat  has to be wheat-free and low in saturated fats & dairy too. Like most of my recipes this is suitable for the Budwig Diet, OMS program, diabetic and weight-loss.  It is full of really great healthy ingredients so a real fitness food too.

Spinach soup with cold-pressed linseed flax oil
Fresh spinach leaves
Spinach Soup & Squash with Cold-Pressed Linseed Oil & Nutmeg
Servings:4servingsPrep Time:5minutesCook Time:10minutes
Apart from being a great soup if there is any left over use it as a sauce for fish, chicken or even with a stir fry.
Spinach Soup & Squash with Cold-Pressed Linseed Oil & Nutmeg
Servings:4servingsPrep Time:5minutesCook Time:10minutes
Apart from being a great soup if there is any left over use it as a sauce for fish, chicken or even with a stir fry.

Ingredients

  • 250 g Fresh spinach or frozen
  • 1 Large onion sliced
  • 220 g Cooked squash butternut or any variety, seeds removed
  • 1.4 litres Vegetable bouillon or other stock
  • 4 dessertspoons Flax Farm cold-pressed linseed oil
  • Nutmeg, grated
  • Salt and pepper to taste
Servings: servings
Units:

Ingredients

  • 250 g Fresh spinach or frozen
  • 1 Large onion sliced
  • 220 g Cooked squash butternut or any variety, seeds removed
  • 1.4 litres Vegetable bouillon or other stock
  • 4 dessertspoons Flax Farm cold-pressed linseed oil
  • Nutmeg, grated
  • Salt and pepper to taste
Servings: servings
Units:

Instructions

  1. Warm olive oil in a large saucepan and gently fry onions for a few minutes until translucent and just beginning to go lightly straw coloured.
  2. Add bouillon and squash to saucepan and bring to the boil.
  3. Add spinach and boil for approximately 2 minutes, Remove from heat.
  4. Add linseed oil, salt and pepper and liquidise with blender. Add a little grated nutmeg, be very careful not to add too much, less is more, it is a very powerful spice.
  5. Serve.

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