perp spinach

Perpetual spinach is so simple to grow and rewards you with a long season (or even 3) of fresh, home grown leaves… Far cheaper and more nutritious than its supermarket cousin, the only drawback being the faff of washing and de-stalking. I overcome this by having a weekly harvest and wash session – then keep one or 2 freezer bags full of washed leaves in the fridge for another day. By working this way you can also sort the baby leaves out to have in a salad.
To make a very Simple Spinach Soup pick a whole load, de-stalk and soak in salted water. Meanwhile, chop up a couple of onions and some celery (between 4 sticks and whole head). Simmer this in water to cover for about 10 minutes until the celery is soft. Crumble in a stock cube and add more water. Add spinach, allow to wilt and then whizz with a stick blender. Add pepper at the table.
You can, of course, make a more deluxe version by sautéing the onions and celery, plus adding a splash of cream at the end. However, the basic version tastes fine and, I think is one of the most flavoursome no-fat dishes I’ve made. Enjoy!

Published by yogadeb

Yoga teacher in Stamford, UK, and online

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