The cool bite to late Autumn brings many soup recipes to mind. I love to play around with texture colour and taste when it comes to soups, and have encouraged my children to enjoy them also. To me, soup is a melting pot of great nutrition if it is used wisely. This is one of my favourite soups during winter. It is fortifying and rich in Iron, B vitamins, Folate and fibre. I use potato to thicken the soup but this is optional.....
Spinach & Kale Power Soup
This serves 2 adults and 2 children (hearty serves)
1 bunch of fresh English (or regular) spinach
1/2 bunch lovely vibrant deep rich green Kale
3 stalks of celery
2 organic garlic cloves crushed
1 small knob of Ginger finely sliced
*Stock (I use 2 Organic Swiss Stock cubes)
3 large Organic potatoes
Coconut cream, Natural yoghurt or regular Natural cream to add at the end!
Seasoning to taste
Steam Spinach & Kale and Celery in filtered water in a covered saucepan for several minutes or until soft Simmer on low heat until (or for 10 minutes for the flavours to develop)
Steam potatoes till soft and add to the reduced heat Spinach & Kale mix
Leave and stir for several minutes to allow the ingredients to break down slowly (this is to reduce the risk of releasing too much starch from the potatoes)
Using a Bamix or hand held blender to pulse the ingredients till you achieve your desired consistency.
Serve with a dollop of coconut cream, or real yoghurt to add extra creaminess and season further if required. You could also add some fresh Coriander to the top or Dulse flakes for another dimension of flavour and nutrition.
I buy Sprouted Khorosan or Ezekiel bread from the refrigerated section in my Health Food Store. This can be eaten raw or toasted with real butter. It is high in protein, complex carbohydrates, fibre, minerals and is a wonderfully tasty and hearty bread in the cooler months.
Enjoy!
*try to use stock that has NO MSG
**as for adding water, I never measure this.... but use enough to easily cover the steamed vegetables as a guide
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