Delicious Green Soup Recipe
Having plenty of greens is easy when you have delicious, nutritious recipes to enjoy. Prepare and savour this wholesome green soup as a breakfast, a snack or at any other meal time. Enjoy the wonderful benefits of eating leafy greens each day.
- 1 large onion
- 1 clove of garlic (optional)
- ¼ -½ a teaspoon of cumin (or more)
- 1 sliced sweet potato (thinly sliced)
- Herbamare salt to taste
- 2 large bunches or bags of leafy greens (such as baby spinach, kale, tat soi or pak choi)
- Optional: Add a large bunch of fresh coriander leaves, if that is something you enjoy. You can also add other flavours, such as fresh oregano or basil if those are your preference or just for variation
- Optional extras to serve it with: Olive oil, black pepper and goat`s cream cheese, chevin or goat’s/sheep’s feta.
- Fry together in coconut oil the diced large onion, a clove of garlic, pinch of cumin, and the thinly sliced sweet potato.
- Add in the herbamare salt and water, then boil until soft. You could also add a home-made stock or bone-broth.
- Wash your greens.
- You can chop them if the leaves are large, but otherwise just tear or shred them. You are going to blend it anyway.
- Add enough water to cover the greens.
- Heat to boiling point or near boiling point.
- Add the coriander leaves at the end if you are having them – that way they have a more intense flavour.
- Blend it all.
- Tip: If you are making a large soup, have a large stainless steel or glass container ready on the side. That way, you can blend all of the soup a little bit at a time depending on the size of your blender. Transfer the blended soup into the new container. In the end you can mix it all together again before having your meal and pouring the rest of it into bottles to freeze.
Serve with a dash of olive oil, black pepper and as an optional extra some goat’s cream cheese, chevin or crumbed goat or sheep’s feta. Enjoy!
Why make this soup?
This is an energy-giving meal. It is loaded with micronutrients from all the leafy greens, such as magnesium and b-vitamins. The chlorophyll from the greens is a natural detoxifier.
Fibre in the soup feeds your microbiota in a way that it brings balance, strengthens the immune system and helps to shift your cravings towards more of the same – more energy-giving and health-boosting foods.
Time saver tip:
Make a large amount of soup in a big pot at night or early in the day. Leave it on the stove to cool.
Blend everything later in the day or the next morning – then heat-up your portion you want for breakfast, if you do want it for breakfast.
Freeze the rest in small portions in glass containers in the freezer. Remember to leave room for liquid expansion when you freeze liquids in glass.