Spinach is rich in iron, and being a vegetarian, I’m always looking for ways to increase my iron levels. There is nothing better than a comforting bowl of soup in the Autumn time to keep you nourished and full.

Ingredients:

Large bunch of spinach, washed

500ml vegetable stock

1 chopped onion

1 head of garlic, cloves peeled

Olive oil

Salt and Pepper, to taste

Toasted seeds, to serve

Method:

1. Preheat the oven to 180 degrees and in a roasting pan, toss the chopped onion and the whole garlic cloves in some oil, salt and pepper. Roast for 20-30 minutes, stirring occasionally until golden and soft.
2. Add the onion and garlic to a pot and over a low heat, and add the spinach and stir until it begins to wilt. Add the stock and bring to a simmer for 5 minutes.
3. Use a hand blender to blend the soup and add additional salt and pepper to taste. Drizzle with a little oil and some toasted seeds to serve.