Wed04162014

Food & Wine

Detox with savory soup


Photo By: Courtesy of Gitika Baveja
Photo Courtesy Of Gitika Baveja Spinach soup gets a lift from ginger and freshly ground black pepper.

After holidays spent celebrating, enjoying the company of family and friends and, of course, preparing and partaking of delicious foods and decadent desserts, by the time the new year rolls around, I am ready to eat lighter and more healthful meals. After all the indulgence, what could be better than a detoxifying and cleansing broth?

My recipe for savory Spinach and Ginger Soup in natural broth with fresh tomatoes produces a simple yet elegant meal. It’s not only delicious, but the nourishing broth also revitalizes drained and done-in diners.

India and other parts of the world have used ginger – a powerful root with many health benefits – for centuries. Spinach, a nutritional superstar, is loaded with iron, vitamins and minerals, some of which are hard to find in other foods. And tomatoes are widely known for their outstanding antioxidant content, including their rich concentration of lycopene.

As we welcome the new year, let us also welcome simplicity. What could be easier than a soup that cooks in less than 20 minutes and is good for you? And the prospect of losing a few extra pounds is never a bad idea.

Gitika Baveja is author of “Indian Flavors to Savor: The Easy Home Cooked Way.” For more information and additional recipes, visit www.flavorstosavor.com.

Spinach and Ginger Soup

• 2 small tomatoes, chopped

• 1 tablespoon tomato puree

• 1/2 cup spinach leaves, washed

• 1/2 teaspoon ginger, freshly ground

• 1 cup water or vegetable stock (adjust accordingly for thinner soup)

• 1 tablespoon olive oil

• Salt to taste

• Pinch of black pepper, freshly ground, to taste (optional)

Heat olive oil and sauté ginger. Add chopped tomatoes, tomato puree and water or stock and bring to boil. Simmer 5-7 minutes until tomatoes turn soft. Add spinach and salt and cook for 2-5 minutes until spinach begins to wilt. Sprinkle with pepper and serve hot with a slice of French baguette or sourdough bread.

Makes two servings.

Note: For variety, substitute garlic for ginger. Add broth and ingredients such as broccoli, carrots, beans and/or shredded chicken.

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