Spinach and Lemon Soup

A detox, easy and quick recipe to prepare.


  • 1 onion
  • 1 clove chili
  • 1 package of frozen spinach
  • 250 grams of barley
  • 2 cloves garlic
  • 1 liter of broth
  • 9 Limmi lemon juice tablespoons


In a pan fry the onion and garlic with a tablespoon of olive oil, and then add the red pepper, spinach and barley. Saute for a few minutes all the ingredients together and then pour in the chicken broth or, if you prefer, the vegetable one.
Close the pan with a lid and cook all over medium heat for about 10 minutes, stirring occasionally. Then add the lemon juice Limmi and cook until the barley will not be ready if necessary add other broth or hot water. Then serve the accompanying hot soup with Parmesan.