How are you all today? I've had a very lovely day tramping around Scottish countryside with lovely friends in the aftermath of the freakish snow we've been entreated to - and making friends with ghosts, goats, and fruitcake coloured pigs! (As well as baptizing lambs...)
So, for cold paws and rosy cheeks I prescribe...soup! But not just any soup!
For pea, baby spinach and tumeric soup you need:
3 diced onions
2 tsp tumeric
2 pints veg stock
225g baby spinach leaves, washed450g frozen peassalt and black pepper
3 tsp lemon juice
Heat some oil in
a big pan and fry the onions until soft. Add the tumeric and peas and stock and simmer until are just cooked (keep the lid off if possible to retain the beautiful crisp green colour). Take off the heat, add the spinach raw and liquidise with a hand blender or otherwise! Return to heat add salt and pepper and the lemon juice, heat and serve. By not cooking the spinach you retain more vitamins as it wilts gently in the heat of the soup and as this serves six roughly you can freeze individual portions for consumption at your leisure!I was most delighted that my nailpaint matched the duck egg hue of these beautiful bowls.
Perhaps a sign of sweeter skies to come?
Happy eating!Love,
Eloisexxx
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