SPINACH, SORREL, AND NUTMEG SOUP

CALORIE COUNT: 102 WITH A POACHED EGG 177

Now we’re talking: a glorious, nutritious bowl of jolly green goodness that is, if such a thing were possible, the FastDiet distilled into a single spoonful. Try to find sorrel if you can (it’s easy to grow, or find it at your local farmers’ market or Whole Foods); it lends an acidic tang here and is well worth the search. If you have spare calories floating around, pop a poached egg on top and marvel at your delightful bowl of good green gold.

Serves 4

1 tablespoon olive oil

1 onion, diced

1 clove garlic, minced

51/4 cups/1.25 liters chicken or vegetable stock

1/2 teaspoon chopped fresh ginger

A grating of nutmeg

Salt and pepper

1 pound/500g young spinach leaves

41/2 ounces/125g sorrel leaves

2 tablespoons crème fraîche or fromage blanc

Fresh thyme leaves, for serving

Heat the oil in a large saucepan and sauté the onion and garlic till softened but not colored. Add the stock, ginger, and nutmeg to taste, and bring to a boil. Season and simmer for 10 minutes. Add the spinach and sorrel, and cook for 2 minutes more. Remove from the heat and stir in the crème fraîche. Adjust the seasoning, check consistency, and garnish with thyme leaves.

NB


NUTMEG CONTAINS A SUBSTANCE CALLED MACELIGNAN, WHICH CAN HELP PROTECT TEETH AGAINST CAVITIES.5

If you can’t find sorrel, dandelion leaves work well, too; they’ll give the soup a slight bitter edge.