Well, it is winter, what more do you expect? I just fancied this afternoon something green and nutritious. I am calcium deficient and do consume an awful lot of whole milk and this was another way for me to consume a medical cabinet without going via my pills box… or out to get other ingredients for that matter.
So, to make this soup, you will need:
- 500grs frozen whole spinach leaves
- 1 medium red onion
- 100 wheat
- 4 garlic cloves
- 2 stock cubes
- 1l whole milk
- 4 table spoons of corn oil
- 50grs mince beef
- Dry thyme
- 1 Brazil nut.
Prep: Start by melting the 2 beef stock cubes in 700ml of hot water and set aside. Rinse the wheat under cold water, set aside, chop the onion, and garlic leave to the side.
Method:In a sauce pan, heat 3tbsp of corn oil and brown ¾ of the chopped onion, add the wheat, garlic and all 700ml of stock. Cover and leave to cook for 45min adding water from time to time until the wheat softens. Once the wheat is fully cooked, add 1l of whole milk with the spinach, adjust the seasoning and leave to simmer until the spinach softens… about 5-7minutes. Keep an eye on it otherwise the milk for foam and spill over… and stink up the flat!
Once the spinach is soft enough, remove from the stove and blend immediately.
Now for the mincemeat, heat 1tbsp of corn oil, dry fry the last quarter of finely chopped onion with the mincemeat and a pinch of salt. Stir continuously until the water coming out of the meat dries out and the meat becomes crispy.
The meal is ready to serve… Preferably with Garlic butter bread. I couldn’t be bothered to get out of my flat today, so, I just used what was in the house…
if you do not have mincemeat, just use strings of bacon or toasted sesame seeds. You could also replace the wheat with potatoes (I didn’t have any in the house so, used wheat found in the back of the cupboard). If you are not fan of milk, just use water during the cooking and add crème fraîche just before serving.