Spinach Soup

Last Updated on Sunday, 17 October 2010 12:58 Written by Flax Sunday, 17 October 2010 12:54

This soup is a healthier version of a Russian Spinach Soup. Where the Russian soup calls for potatoes, I substitute the potato with millet and quinoa.
Millet is one of the least used grains. It is sweet and salty in flavor and drying in nature. It is also a diuretic. It strengthens the kidneys and builds the yin. Another bonus is that it promotes good breath by retarding bacterial growth in the mouth. It is high in protein and it has a rich silicon content-this is good for pregnancy and preventing miscarriage. It is also one of the best grains for treating candida due to its anti-fungal properties.
The combination of spinach and millet is very balanced. While spinach can be used to treat constipation, millet can be useful for diarrhea. Thus while the spinach is softening the stool, the millet prevents it from becoming to extreme.


1 onion, chopped
4 stalks celery, chopped
3 carrots, chopped
2 bunches spinach, washed well
1/2 bunch parsley
5 sprigs dill
2 liters water
2 cups oat milk (optional)
1/4 cup millet
1/4 cup quinoa
1 bay leaf
salt and pepper
olive oil

Heat the olive oil in a soup pot. Saute the onion for 1 minute. Add the carrots and celery and continue to saute for two more minutes. Add the water (and oat milk) and bring to a boil. Add the remaining ingredients and simmer over a low flame for 30-60-minutes.

Puree and serve.

Serves 6

Note: I added hiziki to my soup, just because I like to add seaweed to whatever I eat. Feel free to do the same, it doesn’t enhance or detract from the flavor in any way.


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