Broccoli and Spinach soup

I blogged earlier about the benefits of magnesium rich foods, and broccoli and spinach are great sources of magnesium. Broccoli soup is an easy and delicious way to eat much more broccoli than one can eat as a humble steamed vegetable.

Broccoli Soup

500 g broccoli (diced stalks and sprigs)

Several large spinach leaves, chopped roughly (or silverbeet or rainbow chard)

1 onion, diced

Several celery stalks,sliced

4 cups chicken stock

1/2 cup cream, (if you want cream of broccoli soup)

1 tablespoon lemon juice

pepper and salt to taste

Lemon slices  as garnish

Saute the onion and celery in a pan til the onion turns transparent.

Wash broccoli and cut into sprigs and add broccoli, chopped Spinach, chicken stock and onion/ celery mix to a large saucepan.

Bring  to boil and simmer for 10- 15 minutes til broccoli is soft.

Then either A or B below:

A.  If wanting to make cream of broccoli soup, process using hand blender or vitamizer-blender till smooth.

Add cream and return to saucepan heating through whilst adding seasoning and lemon juice. Garnish and serve

B. Gently blend or stir til broccoli breaks up into small sprigs. Add seasonings and lemon juice. Garnish and serve.

A nice accompaniment to Broccoli and Spinach soup would be almond or walnut bread. Delicious to ponder about, even better to taste.

Mineral-rich Chicken Salad

A nice recipe below. They substituted ham, but I like the idea of shredded chicken. One could replace the pistachios with almonds ( in their kernel) or walnuts, or even brazil nuts, and increase the magnesium content of this dish.

Pistachio and ham salad.

This is based on a traditional Armenian recipe of pistachios, soured cream and shredded chicken breasts. You can also use chopped ham with salted pistachios for different results.

Serves 6

175g halloumi, washed and cut into 1cm cubes
4 small eating apples, cored and cut into 1cm cubes
500g cooked ham, cut into 1cm pieces (or cooked chicken breast, shredded)
250g celery, cut into ½ cm slices
2 spring onions, including green heads, cut into ½ cm pieces
175g shelled pistachios or other nuts
Juice of 1 lemon
1 tsp salt
½ tsp cayenne pepper
1 tsp turmeric

For the dressing
300ml yoghurt
300ml mayonnaise
2 tsp Dijon mustard
2 tbsp lemon juice
4 tbsp parsley, chopped
4 tbsp chives, chopped
4 tbsp fresh tarragon, chopped

1 In a large bowl, toss together the halloumi, apples, ham, celery, spring onions and pistachios.

2 To make the dressing, whisk the yoghurt and mayonnaise until well blended. Add the mustard, lemon juice and herbs, then mix well.

3 Pour the yoghurt mayonnaise over the salad, together with the lemon juice, salt and cayenne pepper. Mix well then place in the refrigerator and allow to chill for around an hour.

4 Garnish with the turmeric  and serve.