680g fresh spinach
2 tablespoons olive oil
2 garlic cloves, minced
6 cups chicken broth
1 teaspoon salt
1 tablespoon Dijon mustard
1 teaspoon dried thyme
fresh ground pepper
How to make it
Remove the green leaves from the cauliflower, remove the stem and chop the florets coarsly.
Wash the spinach well, dry in a towel or salad spinner and chop coarsely.
In a stock pot, heat the oil over medium heat and add the garlic, cook for just 30 seconds.
Add the cauliflower, broth and salt; bring to a boil. Reduce heat and simmer for 15 minutes. Add the spinach and cook another 5 minutes, until the spinach is wilted and the cauliflower tender. Mix in the mustard and thyme.
Using a hand-held immersion blender, puree the soup in the pot until smooth.
Add pepper and additional salt to taste.
Healthy Ingredients: Lutein & Zeaxanthin
Lutein is a type of antioxidant known as a carotenoid. It functions together with zeaxanthin, that's found in the same foods as lutein. Both of these phytochemicals can protect your eyes from age-related damage, according to researchers. The two nutrients appear to accumulate in your eyes' retinas, where they're able to absorb the type of light rays that can cause damage. Just 1½ daily servings of foods with lutein and zeaxanthin in them have been shown to lower the risk of one form of vision loss called age-related macular degeneration (AMD) by 50 percent.
Date Published: 06 August 2015