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Before you jump to Pea and spinach soup, w/ Sausage croutons recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
The benefits of healthy eating are today being given more publicity than ever before and there are a number of reasons for doing this. There are many health conditions related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Even though we’re always being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. In all probability, a lot of people think that it takes too much work to eat healthily and that they will need to drastically alter their way of life. It is possible, though, to make several simple changes that can start to make a positive impact to our day-to-day eating habits.
One way to deal with this to start seeing some results is to realize that you do not need to alter everything straightaway or that you need to entirely eliminate certain foods from your diet. If you wish to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. As you get used to the taste of these foods, you will realize that you’re eating more healthily than you did. As with many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.
As you can see, it is easy to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to pea and spinach soup, w/ sausage croutons recipe. You can have pea and spinach soup, w/ sausage croutons using 5 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Pea and spinach soup, w/ Sausage croutons:
- Get 25 g Dried Porcini Mushrooms
- Get 2 Sausages
- Provide 1 Onion
- Use 350 g frozen Peas
- Provide 100 g Spinach
Steps to make Pea and spinach soup, w/ Sausage croutons:
- Boil a kettle. Add the mushrooms to a large jug and pour over 700ml of boiling water. Cover and set aside.
- Heat a large pot with a drizzle of vegetable oil over a high heat.
- Remove the skins from the sausages carefully and then slice the sausage meat into discs. Add them to the hot pan to brown. Meanwhile roughly chop the onion.
- Once the sausage discs are browned and crispy, remove them from the pan and put to one side.
- Return the pan to a medium heat and add the onion. Once browned, add the peas and spinach to the pan. Pour over the mushroom stock and cook on high for 5-10mins or until the peas are cooked.
- Take off the heat and then use a hand blender to blend until smooth.
- Reheat over a medium heat and then serve topped with the sausage croutons.
Cover and bring to a boil. A split-pea puree is extra nutritious (and extra green) thanks to baby spinach. The swirl of plain yogurt brings brightness, and a sprinkle of barley gives the make-ahead soup another healthy boost—it contains the soluble fiber beta-glucan, which has been found to do wonders to lower bad cholesterol. Add the potato and stock and simmer until the potato is very tender. Homemade croutons and cream of mushroom soup can easily be used instead if that is what is preferred.
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