Spinach, spirulina and Cavolo Nero soup with ginger and mint
I am following a flexitarian diet. Like a vegetarian/vegan but a little meat and fish. I don’t eat so much meat anyway so the transition should
Be straightforward for me.
There’s so many smoothie bowls on the internet that I thought something savoury was in order. This is a super simple soup. You don’t have to do all the flowers on it if you don’t fancy it, but it’s lots of fun!
1 red onion, finely chopped
2 cloves of garlic, finely chopped
2 tsp turmeric powder
1 x 225g spinach (washed)
1 x 200g bag of Cavolo Nero or kale finely chopped
1 x 3cm piece of fresh ginger, peeled and finely chopped
1 handful of fresh mint (leaves only)
1.5 litres of vegetable stock
15g Spirulina Powder
Salt and pepper
Put some oil in a large sauté pan. Cook over a low heat until the onions are softened (6-10 minutes). Add the turmeric powder and cook for another couple of minutes adding a little oil if need be.
Then add the Cavolo Nero and cook for 2 minutes, add the spinach and the ginger and cook until the Cavolo Nero and spinach have wilted. Then add the stock, spirulina and mix well. Season to taste and remove from the heat. Allow to cool for 5 or so minutes and then blend in your blender or food processor.
If you are decorating the top of the soup you can mix up your coconut yogurt colours now. I used beetroot powder for the pink, camu camu powder for the brown and regular coconut yogurt for the white.
Once fully blended and smooth and divide between the bowls.
Decorate as required. I used plastic squeezey bottles to pipe.
Enjoy and let me know how you get on with it.
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