Spinach Milk Soup
Spinach Milk Soup is an ultimate recipe for reducing hypertension. Each of these ingredients is just perfect for this purpose.
Spinach by itself is a great source of fibre, vitamins and most importantly high in potassium.
Milk is rich in potassium and calcium.
Olive oil with high content of phenolic compound is highly effective in lowering blood pressure.
Onions contain a natural antioxidant compound quercetin.
(This may help to reduce HBP by 7 mmHg systolic and 5 mmHg diastolic if 700-750mg of quercetin is taken on regular bases)
Bunch Fresh Spinach
1/2 -1 small to medium size Onion
1/2 litre Milk (2-30 glasses)
Optional: Lime (vinegar)
Wash spinach leaves and cut them into larger pieces. (I use also part of the stems, but this depends on personal preference. Stems have lots of fibre and they take a bit longer to cook)
Warm few table spoons of olive oil in a pot. Add sliced onion. Once the onion start to change colour add spinach and stir thoroughly for a minute or two.
Cover and cook slowly under lid till leaves and stems are almost tender (Check with fork).
It takes only approximately 5-10 minutes.
Add milk. Stir occasionally. Heat slowly till brought to boil then turn off the heat. That’s it.
Serve warm with fresh wholemeal bread. Adjust taste with juice from fresh lime or lemon or just use vinegar. You might add pepper.
Because spinach has a bitter taste lime helps to add flavour to soup which is also ‘lacking in salt’.
All ingredients are absolutely superb for keeping hypertension in check (actually lowering it). Salt does the opposite and we try to avoid it.
Should I mention my ex-wife remembers till today I asked her to eat spinach while she was pregnant?
That was hundred years ago! Though it was prepared in a completely different way
it shows how some of us ‘love spinach’ and we are almost dying to have it! SMILE
We all are different. Perhaps, you have a better recipe?
Would you like to share?
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