You don’t have to eat less, you just have to eat right! Switching to a plant-based diet is the best way to keep your health and waistline in check. Does this mean you can only eat vegetables? Contrary to popular belief, a plant-based diet is one that focuses on foods derived from plant sources including fruits, vegetables, grains, pulses, nuts and soy products.

To help you get started, self-cured foodie and our wellness partner Shaana Levy-Bahl shares her favourite plant-based recipe – Spinach Soup. Spinach is a superfood that is packed with nutrients, vitamins and is also low-calorie, all of which are good for your body. From boosting the immune system to helping your heart, the benefits are endless.

Ingredients:

2 tbsp olive oil

1 large leek or onion, thinly sliced

2 cloves of garlic, minced

4 cups vegetable broth

1 tsp sea salt

1 tsp cracked black pepper

150 gms baby spinach

2 tbsp parsley, chopped (optional)

1 tbsp chives, chopped (optional)

1 tbsp lemon juice (optional)

Instructions:

In a pressure cooker or pot, heat olive oil.

Add the chopped leek or onions and garlic and sauté until translucent or golden brown.

If you are adding any other vegetables, do so once the onions are thoroughly cooked.

Add salt and pepper to taste.

Add the vegetable stock and close the lid of the pressure cooker.

After the first whistle, the soup should be ready. Blend the mixture until smooth.

If you are using a pot, bring the soup to a boil and allow to simmer for 20 to 25 minutes. Then blend it well and add a splash of lemon juice.

Serve hot with a drizzle of olive oil or coconut milk.

P.S.: If you want to spice up your spinach soup, add 1 to 2 tablespoons of green curry paste, 1 teaspoon of coconut oil and grated ginger in a pan (over medium heat) and cook until fragrant or for about a minute. Add 1 cup of coconut milk and cook on low heat. Add this mixture to your soup. Trust us, you won’t regret it!