Spring is a sight for good eyes

Post on 16th March 2017

Spring is a time of fresh abundance; the joy of flowers blooming, trees bursting with blossom and the tender, tasty shoots of fresh fruit and vegetables.

Its spring foods such as green leafy vegetables, which are rich in carotenoids, that are so good for us and can even protect our eyesight from retinal damage and help manage age-related macular degeneration (AMD).

Research suggests that more than half of the UK population have no idea that their diet can affect their eye health.  For example, eating just one portion of fish a week can also reduce the risk of developing AMD – the UK’s leading cause of blindness – by up to 40%.

So now spring has well and truly sprung, why not try this tasty eye-friendly recipe?

Spring vegetable soup

Ingredients

1 tablespoon vegetable oil

70g chopped onion

1 clove garlic, minced

1 medium potato, peeled and chopped

70g chopped broccoli

70g frozen corn

70g torn spinach

70 g chopped fresh mushrooms

70g chopped carrots

70g chopped cabbage

32 floz chicken / vegetable stock

170g egg noodles

340g canned white beans

Directions

Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in stock and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.

Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

If you have concerns about your vision, or wish to arrange an eye test at your nearest Scrivens branch visit our home page.