Source: iulm.it

Presentation

A first course consisting of a soup prepared with spinach, potatoes, garlic, cloves, coriander, pepper, bay leaves, soy yogurt, extra virgin olive oil and salt

Ingredients

for 4 people

Spinach – 600 g (21.2 oz / ≈ 12 cups raw)

Potatoes – 4 medium potatoes (≈ 600 g / 21 oz total)

Garlic clove – 1 clove

Cloves – to taste

Coriander (seeds or fresh, as preferred) – to taste

Black peppercorns – to taste

Bay leaves – 2 leaves

Soy yogurt – 200 g (7 oz / ≈ ¾ cup)

Extra-virgin olive oil – 4 tablespoons (60 ml / 2 fl oz)

Salt – to taste

Method

Take a square of gauze

Place the cloves, coriander, leaves and peppercorns in the center

Wrap the gauze and tie with kitchen twine.

Peel the spinach and blanch it with a clove of garlic and the aromatic bag.

Clean the potatoes and boil them in salted water.

Cut them into cubes.

Remove the garlic, remove the bag from the spinach cooking water and keep two tablespoons aside.

Drain the spinach

Blend them with the potatoes, cooking water, yogurt and salt. Pour into a bowl

Season with oil

Serve.

Allergens

• Garlic: very rare cases of garlic reactivity reported
• Laurel: possible individual allergy
• Cloves: possible, albeit rare, cases of allergy
• Coriander: possible cross-reactivity in case of allergy to Artemisia and Composites
• Extra virgin olive oil: unusual allergy; intolerance not described
• Potatoes: possible individual intolerance; possible reactivity in case of allergy to Gramineae, Birch, Parietaria
• Pepper: possible cross-reactivity in case of intolerance to spices
• Spinach: possible cases of individual intolerance or cross-reactivity in case of birch allergy
• Soy: included among the allergens in EU Regulation 1169/2011, which can also generate cross-reaction in cases of allergy to Gramineae, Birch and Parietaria.

Notes

• To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

• Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.
• Cloves: able to strengthen the immune system,
• Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids
• Potatoes: rich in carotenoids and vitamin C, the antioxidant par excellence that fights free radicals and supports the immune and cardiovascular systems. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants
• Pepper: they have the ability to regulate cholesterol and blood sugar content and strengthen the immune system,
• Spinach: contains chlorophyll which has detoxifying properties and promotes the proper functioning of the immune system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants,
• Soy yogurt: fermented products rich in lactic ferments that regulate the intestinal flora and promote the functionality of the immune system. Useful for the functioning of the liver for the supply of probiotics, vitamins, mineral salts and antioxidants,

Composition

Safety / Intended use

Also recommended in case of:

• Diarrhea
• Mucositis
• Xerostomia (dry mouth)
• Dysphagia (Problems chewing – swallowing)