As far as I'm concerned, kids can't eat too many green veggies! This cold and refreshing spinach soup has been a surprising hit with my toddler and also works beautifully on the family table. Serve it with a hot grilled cheese multigrain sandwich for a satisfying and nutritious lunch or summer supper.
Spinach is one of the most nutritious veggies we can give our kids and families. It's rich in carotenoids (converted into vitamin A in the body), vitamins B, C, E, K and minerals like iron, magnesium, manganese and calcium although the calcium in spinach is poorly absorbed because of it's high oxalic acid content. One way around this is to boil the spinach (which we do here) to reduce the oxalate content. Combined with Greek yoghurt, digestion boosting and antioxidant rich cumin and lemon, which boosts the absorption of iron, this cool and refreshing spiced soup is yummy and healthy for all.
2 adults and a toddler as a side dish or starter
5 cups spinach leaves
1 cup water for cooking the spinach
1 cup plain yoghurt
1/2 teaspoon ground cumin
1/2 teaspoon sugar
salt to taste
1/2 lemon juiced
olive oil for drizzling
1 teaspoon fresh chopped coriander
Place the spinach leaves and water in a pot with a lid. Cook over medium-low heat for 5 minutes until the spinach is wilted. Puree extremely well in a food processor or using an immersion blender. Allow it to cool. If your toddler/kid is averse to texture, particularly shreds of spinach (mine is!), you can strain for a smoother soup texture or feel free to leave as is.
Mix the yoghurt with the cooled spinach and stir in the cumin, salt, sugar and lemon. Serve with a drizzle of olive oil and coriander (if your kid doesn't hate "green things") as a refreshing and nutritious starter or side.