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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
Servings: 4 servings
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
Ingredients Method

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

Method
 

  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.