The perfect recipe for using up spinach which has been sat in the fridge for a little bit too long. It’s not fresh enough to go in salads, but it’s not ‘gone off’ enough to throw in the bin.
This spinach soup is packed full of essential vitamins like iron, vitamin A, vitamin C and magnesium. Make a small batch and keep in the fridge for the week. Serve with a little crusty sourdough, or add some cooked pearl barley to bulk it out a little.
Not convinced about the health benefits of spinach? Check out this comprehensive list of ’33 Amazing Health Benefits of Spinach’ by Cooking Detective.
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