This was meant to be a St Patrick’s Day post due to the color of the soup….but since we should all be enjoying the goodness of greens every day I figured no reason to rush. In fact we should be eating cups and cups of the green goodies every day, and this soup is one of the easiest ways to get those goodies. This soup contains spinach, which thanks to Popeye, we all know is good for us. It also contains leeks. If you’re curious about the nutritional benefit of leeks, check this out
. Leeks are a good source of vitamin K and manganese.
Plus, if you top it was the mussels in garlic oil you’re also getting all kinds of nutrient density from the mussels. Weird to think about…but you’re eating the whole animal, so that’s some offal goodness as well. Mussels are full of omega 3 fatty acids and are a great source of vitamin B-12, selenium and manganese. Selenium is important for immune system function and supports the thyroid gland and manganese is helpful for bone health and energy metabolism. All benefits I can use. 🙂
A couple of weeks back I posted about all of the handy frozen vegetables I like to buy and how I use them. This soup is a perfect example of using the frozen goodies. I also buy bags of frozen mussels (of of the shell), which makes this an even quicker and easier meal.
Leek & Spinach Soup
Time: 25 minutes (longer if cooking from fresh)
– 4 cups chopped leeks (I used frozen pre-chopped).
If you’re prepping them from fresh check out this post on cleaning and preparing leeks
– 3 cups homemade bone broth
– 1 1/2 cups frozen chopped spinach (this is about 10 cups fresh spinach)
– 3 cloves garlic
– 1/2 t salt
– Juice of 1/2 lemon
– 1/2 T avocado oil
– heat avocado oil in a saucepan over medium heat
– sauté leeks and garlic until fragrant – about 5 minutes
– add spinach and broth
– cook for 20 minutes
– purée with an immersion blender (or carefully use a stand blender)
– add salt and lemon juice
– enjoy as is, or top with mussels cooked in garlic oil
Mussels in Garlic Oil
Time: 8-10 minutes
– 3 cloves garlic (crushed)
– 1 T olive oil
– 30-40 whole medium mussels (I buy them frozen)
– heat oil in a frying pan over a medium eat and saute garlic until fragrant (2-3 minutes)
– add mussels (still frozen) and about 1/8 cup water
– cover with a lid and as the mussels thaw they’ll steam in the water they release
– let them steam for 2 minutes, then take off the lid and continue cooking for 1-2 minutes for liquid to cook off
– spoon 10+ mussels & some of the garlic oil from the pan on top of your soup.
the Allergy Free Wednesday Roundup