As the weather gets colder, there’s nothing more comforting than a bowl of warming soup. Especially when it’s packed with good stuff to nourish you from the inside out! Our superfood greens soup always gets rave reviews, and it’s the perfect dose of nutrient dense leafy greens to help you stay healthy, so we thought we’d share the recipe for you to try your own version.
The great thing about this soup is it works well with most green veg you might have at home, so it’s a great way to use up your leftovers – just tweak the recipe to include what you do have (broccoli, peas etc. are all good substitutes) and keep the base flavouring the same (stock, onion, celery, garlic, chilli, parsley).
For maximum taste and nutritional benefits, we recommend using organic ingredients.
INGREDIENTS:Serves 6.2 courgettes, A handful of cavolo nero / kale / savoy cabbage leaves, 2 sticks of celery, 4 spears of asparagus, 100g baby spinach, 1 medium onion, One quarter of a deseeded chilli, 2 cloves of garlic, Olive / coconut oil, A pinch of Himalayan pink salt, Freshly ground black pepper, 1 organic vegetable stock cube (to make 2L of liquid), 2 tsp spirulina, 50g fresh parsley.
Peel and chop the onion, garlic, chilli and leave to rest for 5-10 minutes.
Roughly chop the rest of the veg and parsley.
Add 2 tablespoons of your preferred oil to a pan and allow to heat, then add the onion, garlic and chilli and saute for a few minutes until softened.
Then add the chopped veg and leaves (except parsley) and leave on the heat for 5-10 minutes until they begin to break down – stirring occasionally.
Next add the fresh parsley, salt and pepper to taste, along with the stock and simmer for 20 minutes on a low heat.
Finally, add the spirulina, cook for a further few minutes before blending to preferred consistency.
Enjoy a big bowl of green goodness!