This is a great recipe for those with busy lives as you can create a huge batch and freeze for another day. It’s easy to make too as you can throw all of the ingredients into a pan or a slow-cooker and leave it to cook while you get on with other things. The spinach and sweetcorn off-set each other beautiful and will fill your bowl with vibrant, mouther-watering colours.
- 500g Fresh finely chopped spinach
- 400g Sweetcorn
- 1 Sweet potato (finely chopped)
- 2 Finely chopped onions
- 3 stalks of celery
- 3 Cloves of garlic
- 400ml gluten-free vegetable stock
- ½ Tbsp rosemary
- ½ Tbsp thyme
- ½ Tbsp coriander
- Salt and Pepper
- 2 Bay Leaves
- 2 Deseeded Birdseye chilies (optional)
Heat a large pan and add the onions and celery, and fry until golden brown.
In a separate pan add bay leaves to the stock and bring to the boil. Prepare all of your ingredients and place into a pan with the vegetable stock. Season and leave the ingredients to cook for 45 minutes on a low heat. Over the next 45 minutes, stir every 5 minutes or so to make sure nothing sticks to the bottom. You want to give it long enough for all of the ingredients to blend and infuse. I like to throw it all into a food-warmer and leave it on high for 3 hours while I get on with other things.
You’re ready to serve. I often make up a big batch and freeze a lot of it down as it’s great for taking to work as a simply soup. I also keep some in the freezer for those times when I have no time and need good food fast. On occasion I’ll cook a chicken breast and have this with it to give it a bit of protein if I’ve just had a session in the gym.