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

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

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish, Sauce
Cuisine Anti-inflammatory, Budwig Diet, Dairy-free, Digestion-friendly, Gluten free, Healthy, Linseed oil, Low calorie, low carb, Low fat, Low GI, Omega-3, OMS Diet, Paleo, Saturated-fat free, Slimming, Therapeutic, Vegan, Vegetarian, Wheat-free
Servings 4 servings

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

Instructions
 

  • 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.
  • Add bouillon and squash to saucepan and bring to the boil.
  • Add spinach and boil for approximately 2 minutes, Remove from heat.
  • 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.
  • Serve.