Carrot and Spinach Soup with Pumpkin Seeds .
This healthy soup is packed with flavour and a truly fantastic way of getting your daily iron and vitamin C. You can substitute spinach for other green leafy veg, such as cabbage or Brussel sprouts, and adjust the amount of spices to your taste. .
It’s from The Runners Cookbook, which has a Foreword from 5 time Olympian Jo Pavey
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2tbsp light olive or rapeseed oil
1 leek, topped and tailed, finely sliced
1 medium potato, peeled and roughly diced
1 large carrot, sliced
1 garlic clove, crushed
1 tsp mild curry powder
½ tsp ground cumin
½ tsp turmeric
1 litre of vegetable stock (or 2 -3 tsp vegetable bouillon (stock) powder dissolved in 1 litre water)
200ml (1/2 can) light coconut milk (or extra stock)
200g (7oz) fresh or frozen spinach
Salt and freshly ground black pepper
A squeeze of lemon juice
A handful of grated Parmesan (optional)
Heat the olive oil in a large saucepan over a moderate heat. Add the leek, potato, carrot, garlic and spices, stir, then cover the pan and cook over a low heat for 5 minutes.
Add the stock and coconut milk, bring to the boil, cover and simmer for a further 10 minutes until the vegetables are tender. Add the spinach, stir and cook for a another 2 – 3 minutes.
Liquidise the soup using a stick blender or conventional blender. Season to taste with salt, freshly ground black pepper and lemon juice. Ladle the soup into bowls, scatter over Parmesan and serve with wholegrain bread.
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