I often find myself overwhelmed and when this happens, nutritious food that support me is the first thing to go. I can struggle to cook and eat regularly.
But I do have a few recipes up my sleeve that are easy go to boosts for our health. Here’s a great spinach soup. I make a big batch of it, freeze it and it’s a quick and easy go to when the brain fog hits. Let me know what you think.
Ingredients
1 tbsp olive oil
2 large onions, roughly chopped
2 garlic cloves, roughly chopped
1 small red chili, finely chopped
1 bunch fresh mint, chopped
1 bunch fresh parsley or coriander, chopped
2 pints hot vegetable stock
500g fresh young spinach, roughly chopped /or use frozen
Juice of 1-2 lemons
Pinch of ground nutmeg
Salt and ground black pepper
Low-fat natural yogurt (optional)
Crusty bread, to serve
Method
Heat the oil in a large pan and cook the onions, garlic, and chili for 10 minutes until softened and golden.
Add the herbs and stock, bring to the boil, and simmer for 15 minutes.
Add the spinach to the pan and cook for 2 minutes until just wilted
Add the lemon juice, nutmeg, and salt and pepper to taste.
Using a hand blender, whizz the soup to a coarse purée.
Serve with a dollop of yogurt and fresh black pepper. Serve with crusty bread (optional).
I use frozen spinach and make a big batch to freeze so that I can grab it from the freezer when the brain fog hits
