Hungarian Spinach Soup Recipe...
Let me start by saying: " Please trust me this spinach soup is nothing like you ever tasted! "
We call this Paraj Fozelek in Hungary. I guess by now you know that I was born there. It is packed with iron. When my hormones are all over the place I crave this like crazy. It is super for the hormonal pimples you experience during those days too. I think my record is eating it for 10 days in a row. I guess I needed plant power. I absolutely LOVE IT!!!! I hope you will love it too.
1 gluten free & wheat free bun or 2-3 slices of bread soaked in a small amount of milk (almond milk)
1 bag frozen chopped spinach, defrosted
1 Tbs good-quality extra virgin olive oil or ghee
6 garlic cloves, minced and 1 small onion grated
4 cups almond milk (unsweetened)
About 1 tsp Himalayan pink salt and pepper, 1 vegetable stock cube (use less salt if the stock cube is very salty)
4 organic eggs (fried or boiled to serve on top of the dish )
Warm your olive oil or ghee gently and add the garlic and the grated onion. Cook the garlic and the onion until golden brown.
Add the spinach and saute for 5-10 minutes over low heat. Add the almond milk and the stock cube and extra salt, pepper and bring to a simmer.
In a blender, blend the mixture with the soaked bread until you have a fine, bright green puree. Taste for seasoning and then simmer over low heat for another 5 or so minutes.
Meanwhile, cook the eggs to your liking (fried, poached, or boiled).
Let me know how you liked it.