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Anika von Lavendelblog<\/a> hat zur Blogparade aufgerufen zum Thema „ deine Lieblings Vorspeise aus aller Welt<\/a>„. Wie der Zufall es so will, wollte ich ohnehin meine Lieblings-Suppe in meiner Superfood Reihe ver\u00f6ffentlichen: Ingwer Spinat Suppe<\/strong>
\n
\nDas Rezept<\/i> stammt aus Indonesien<\/em>. Da war ich leider noch nicht, aber was nicht ist kann ja noch werden \ud83d\ude09 Es stammt aus einem alten vegetarischen Kochbuch von GU und wurde von meiner Mutter noch perfektioniert.<\/p>\n

Das tolle an der Suppe ist (abgesehen davon, dass sie mega lecker ist), dass sie sich besonders gut eignet, wenn man G\u00e4ste hat und daher schnell eine gro\u00dfe Menge als Vorspeise<\/strong> zubereiten m\u00f6chte. Meine Mutter serviert die Suppe daher oft zu ihrem Geburtstagsessen.<\/p>\n

\"ginger-soup.jpg\"<\/a><\/p>\n

Die vegane<\/b> Indonesische Ingwer-Spinatsuppe <\/b>ist gleichzeitig eine Superfood<\/b> Suppe<\/strong>, denn \u00fcber Ingwer<\/a><\/em> habe ich ja schon ganz viel geschrieben und Spinat – das wusste ja schon Popeye – macht stark.
\nTats\u00e4chlich ist mittlerweile bewiesen, da Spinat regelrecht die Mitochondrien in den Muskelzellen „n\u00e4hrt“.
\nSchlank kann er uns auch noch machen, denn:<\/p>\n

„Forscher der schwedischen Lund Universit\u00e4t stellten in einer im September 2014 ver\u00f6ffentlichten Studie fest, dass Spinat einerseits Heisshungerattacken reduzieren und andererseits beim Abnehmen helfen kann.“<\/p><\/blockquote>\n

(www.zentrum-der-gesundheit.de\/spinat)
\n 
\nUnd, das wei\u00df auch jedes Kind, Spinat enth\u00e4lt Eisen. Eisen ist ein wichtiger Bestandteil unseres K\u00f6rpers. Zwar enth\u00e4lt er nicht so viel (aufnehmbares) Eisen, wie fr\u00fcher angenommen, aber genug um Eisenmangel vorzubeugen. Au\u00dferdem enth\u00e4lt er Kalium, Magnesium, Vitamin B1, B2 und Fols\u00e4ure. Das alles st\u00e4rkt unser Immunsystem.<\/p>\n

Also, gleich mal los und schauen, ob Spinat im Angebot ist \ud83d\ude09<\/p>\n

\t\t
<\/div>\t
Ingwer Spinat Suppe<\/div>\t
2016-02-20 18:32:39<\/div>\t\t
f\u00fcr 6 Personen<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Ingredients<\/div>\t\t\t
    \t\t\t\t
  1. 1000g Blattspinat<\/li>\t\t\t\t
  2. 2 Dosen Mais<\/li>\t\t\t\t
  3. 10 Scharlotten<\/li>\t\t\t\t
  4. 4 daumengro\u00dfe Ingwerst\u00fccke<\/li>\t\t\t\t
  5. Essl\u00f6ffel Oliven- oder Sesam\u00f6l<\/li>\t\t\t\t
  6. 800 ml Kokosmilch<\/li>\t\t\t\t
  7. 3 TL Sambal Oelek<\/li>\t\t\t\t
  8. etwas Muskatnuss<\/li>\t\t\t\t
  9. Salz und Pfeffer<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
    \t\t\t
    Instructions<\/div>\t\t\t
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    1. Spinat putzen und fein hacken. Mais abtropfen lassen. Ingwer und Schalotten sch\u00e4len und in kleine St\u00fccke schneiden.<\/li>\t\t\t\t
    2. Das \u00d6l in einem hohen Topf erhitzen. Die Schalotten und den Ingwer darin kurz anbraten. Den Mais und den Spinat dazu geben und so lange anbraten, bis der Spinat zusammengefallen ist.<\/li>\t\t\t\t
    3. Die Kokosmilch dazugeben, mit etwas (halbes Glas) Wasser strecken. Umr\u00fchren. Sambal Oelek, Muskatnuss, Salz und Pfeffer dazu geben. R\u00fchren. Bei niedriger Flamme noch 5 Minuten k\u00f6cheln lassen und dann servieren. Guten Appetit.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      \n Adapted from Gr\u00e4fe&Unzer Kochbuch aus den 90ern <\/div>
      \n Adapted from Gr\u00e4fe&Unzer Kochbuch aus den 90ern\n <\/div>
      Meine Reise ins Gl\u00fcck- Lifestyle Blogazine https:\/\/www.cattivakat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n

       <\/p>\n

      \t\t
      <\/div>\t
      Ginger Spinach Soup<\/div>\t
      2016-02-20 18:45:09<\/div>\t\t\t
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      <\/div>\n\t\t\t<\/div>\n\t\t\t
      Write a review<\/div>\n\t\t<\/div>\t\t
      Save Recipe<\/a><\/div>\t\t
      Print<\/div>\t<\/div>\t
      <\/div>\t
      \t\t
      <\/div>\t\t
      Ingredients<\/div>\t\t\t
        \t\t\t\t
      1. 1000g spinach<\/li>\t\t\t\t
      2. 2 canned corn<\/li>\t\t\t\t
      3. 10 shallots<\/li>\t\t\t\t
      4. 4 thumb-sized ginger pieces<\/li>\t\t\t\t
      5. Tablespoons olive or sesame oil<\/li>\t\t\t\t
      6. 800ml coconut milk<\/li>\t\t\t\t
      7. 3 teaspoons sambal oelek<\/li>\t\t\t\t
      8. nutmeg<\/li>\t\t\t\t
      9. salt and pepper<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
        \t\t\t
        Instructions<\/div>\t\t\t
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        1. Spinach Wash and finely chop. Drain corn. Ginger and shallots and cut them into small pieces.<\/li>\t\t\t\t
        2. Heat the oil in a large saucepan. The shallots and ginger fry briefly. Add the corn and add the spinach and cook until the spinach has set in.<\/li>\t\t\t\t
        3. The coconut milk, stretch a little with (half a glass) of water. Stir. give sambal oelek, nutmeg, salt and pepper. Stir. At low flame still simmer 5 minutes and then serve. Emjoy your meal<\/li>\t\t\t<\/ol>\n\t\t<\/div>
          Meine Reise ins Gl\u00fcck- Lifestyle Blogazine https:\/\/www.cattivakat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n

          Mehr Ingwer Rezepte <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

          Anika von Lavendelblog hat zur Blogparade aufgerufen zum Thema „ deine Lieblings Vorspeise aus aller Welt„. 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