Did you know that Cooking spinach increases its health benefits? Just half a cup of cooked spinach has three times as much nutrition as one cup of raw spinach. The reason is that our digestive system cannot completely break down and utilize all of the nutrients in raw spinach.
Spinach ranks among the most nutrient-dense foods. This dark, leafy vegetable is an excellent source of folate, antioxidant carotenoids and vitamins K, C, A, E and B-6. It’s also a good source of magnesium, riboflavin and potassium. While cooking spinach somewhat decreases its folate and vitamin C content, it liberates the antioxidant carotenoids by increasing their bioavailability. As a result, cooked spinach provides higher levels of vitamin A than raw spinach. Eating both raw and cooked spinach on a regular basis will enable you to gain all of the benefits that this vegetable has to offer.
Below is the recipe for an easy and nutritious soup that can be served with salad, rolls, croutons or toast and fresh fruit to make a complete, tasty and quick meal.
- 2 tablespoons unsalted butter or olive oil
- 1 ½ pounds (about 5 small) Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1/4 cup coconut milk
- 2 bunches (about 1/4 pounds) spinach, tough stems removed, leaves rinsed well
- Small piece ginger
- Coarse salt and freshly ground pepper to taste
- cumin to taste
- Boil water in pot, add potatoes and simmer until cooked.
- Melt butter in frying pan, add the spinach and stir fry until almost done—about 5 minutes or less.
- Drain the water from the cooked potatoes and place them in a blender. Add the cooked spinach, coconut milk, ginger, salt, pepper and cumin and blend until smooth. You can add more coconut milk to create the soup thickness of your choosing.