When it’s frosty and -20 Celsius outside, all you want to do is find comfort in a delicious hot soup and hibernate at home. This soup is the best, don’t let the ‘cleansing‘ label fool you, it still has all the qualities of a soothing and filling soup where each sip feels like it nourishes you through out. It is thick and velvety, despite having no cream. The combination of kale, spinach, zucchini, mint, garlic, celery is rather magical that explodes with vitamins from the dark green leaves, plant protein and fibre.
This soup happened a little by accident as I was combining my favourite leftovers from the fridge after a freezing walk with our dog. It really makes an easy healthy lunch or quick supper if you are in need of an extra boost. I had just taken a walk outside with Bella, the sea was fogging that was a piercing blue colour while the stones were covered in pure ice. The air was frosty, but ever so beautiful and at that moment I wish I would have had my camera with me. When I came home, I searched my fridge for all different greens and began making a hot soup! This is a definite must share recipe and it’s extra delicious served with some avocado either on top of the soup or on the side as a toast.
Anyways, this soup is quick and easy to make, suitable also for a vegan diet. All you really need to do is chop, heat and blend and you have a fabulous green soup! It really needs no cream to make it delicious, of course you can tweak it as much as you like and make it more glamorous. You can add parmesan, crispy parma ham on top or what ever you like! It will have a great impact on your body as it is filled with minerals and vitamins, especially calcium. The ingredients are clean and good for your body, a natural cleansing remedy. This healthy soup is a great addition to January’s healthier lifestyle and it is made for these frosty chilly days. Eating like this, will help you stay away from the winter flu and raise your immune levels. Enjoy everyone!
garnish: sesame seeds, parsley, ground black pepper
Chop the celery, shallots, zucchini, garlic and heat in a sauce pan with a bit of butter. Gently stir and let them sweat under the lid for about 7 minutes. Stir in the chopped kale and spinach and let them wilt. After a couple of minutes, add in enough vegetable stock so almost all ingredients are just covered. Simmer gently for about 15 minutes, stirring occasionally, until the kale is tender.Remove from the stove and blend the mixture into a smooth paste in a food processor, add a pinch of salt. Place it back onto the stove and heat. Ready to serve: garnish the soup with a generous amount of ground black pepper, light sesame seeds and finely chopped parsley. A small dollop of creme fraiche is great with the soup too!