Spinach and Rice Soup

Apart from broccoli, there are few vegetables that offer as much nutritional value as spinach. It is especially high in iron, vitamins and minerals such as magnesium, antioxidants and anti-cancer agents. It helps in the prevention of heart disease, cancer, osteoporosis and stroke to name but a few. However, not everyone likes spinach, especially when cooked poorly. This is a tasty recipe that all the family will enjoy. I have included a review of nutritional values of spinach at the end for anyone interested. Enjoy

Preparation time 5 minutes
Will serve 3-4 people

Ingredients:
2 teaspoons olive oil
1 onion finely chopped
1 clove garlic - crushed
teaspoon dried coriander or mixed herbs
1 potato - diced
8oz spinach - washed and torn
3/4 pint vegetable stock - chicken stock for non-vegetarian families
Handful of cooked rice - you can use uncooked, but will need to add extra stock as the rice will absorb some of the original.
black peppar
(I had not included salt as there is usually stock in vegetable stock. Ideally try to do without adding salt.)

1. Heat oil in saucepan while you prepare the onions.
2, Cook onions until soft. - You can take this time to peel and dice the potato and wash the spinach.
3. Add garlic for one minute.
4. Add potato and soften for a minute of so.
5. Add spinach and stock
6. Simmer for 30 minutes
7 Blitz to a smooth constituency with a hand blender
8. Serve with wholemeal toast spread with humus

enjoy

NUTRITION VALUE OF SPINACH (in order of highest concentrations)
from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43#healthbenefits
vitamin K
vitamin A
manganese
folate
iron
vitamin C
vitamin B2
calcium
potassium
vitamin B6
tryptophan
dietary fibre
copper
vitamin B1
protein
phosphorus
zinc
vitamin E
omega 3 fatty acids
vitamin B3
selenium