Soup lover? Me too! In the horribly cold English winter, I fall in love with soup. There are much worse foods I could fall in love with, that’s for sure. Soup warms the soul and it’s good for you! Isn’t that what we are all crying out for in January anyway? There were a few exciting soups on the blog last year like Cauliflower and Roasted Garlic soup & Sage, Onion and White Bean soup, which were winners with my taste buds. Now we are in the new year of 2018, it’s time for a soup update. This time around I have bought to you Coconut Supergreens & Spirulina Soup.
We are all wanting to do a little good to our bodies nowadays. Personally, I think the most effective way to do just that is through food! There is no point exercising your butt off then just filling it with poisonous *cough – non vegan – cough* junk food! You’re creating a paradox for yourself! The goodness comes from the kitchen, then the rest will follow accordingly. Superfoods are massively popular at the moment, due to their serious suggestions on nutritional value. The one I have focused on with this recipe is Spirulina. Spirulina has been one of the most popular superfood powders for a long time now, which is not surprising when you look at its super high protein and iron content – it really is super! Due to the high density of nutrients, it’s only necessary to add a little bit to your food or drink, which is lucky, because it tastes like pond water! Don’t worry, you can’t taste it in this gorgeous soup!
What’s super about the greens then? Since working at Wild Thyme Wholefoods in Portsmouth, I have noticed the popularity of green juices! If i’m trying to make a healthy soup, it would be silly not to stick to my gun and go for the greenest soup I can concoct! Since we were children, we were told to eat our greens. Hopefully, we all know why now.
Shove that broccoli, celery, kale and even apple into your pan and get ready to get creative with your food!
I’m not one for healthy tasting, earthy flavours. I do actually like food to taste good, but still apparently be very good for me! For this recipe, I have added one of my favourite ingredients, coconut milk, which helps with creating a beautiful creamy texture that I love in a soup. The coconut milk adds a new dimension of flavours, which challenges that of the dark leafy greens. Combining that with the sweetness of apple really helps to bring out the amazing flavours and takes the earthy, bitter edge off the veggies! Perfection.
Try out this super simple, super healthy soup and let me know what you thought in the comments!
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- 2" inches of ginger, chopped
- 3 cloves of garlic, chopped
- 1 large white onion, roughly chopped
- 2 sticks of celery, roughly chopped
- 1 head of broccoli
- 1 courgette/zucchini, chopped
- 1 bramley apple, peeled and chopped
- 2 packed cups of spinach
- 3 cups vegetable stock
- 1 tsp sea salt
- 1 tsp pepper
- 2 tsp spirulina
- 1 tbsp lime juice
- Heat 1 tbsp. of olive oil in a large pot over med-high and add the caraway and fennel seeds, heat until they start popping.
- Add the onions to the pan and cook for about 3 minutes or until translucent.
- Add the garlic and ginger and continue to fry for 30 secounds, so it's fragrant.
- Add the celery and broccoli, stir to combine everything together and cook for 1 minute before adding the apple, courgette, salt, pepper and vegetable stock.
- Bring the stock to the boil and then reduce to a simmer. Simmer for about 10 minutes or until the veggies are tender.
- Add the coconut milk and bring back to a simmer.
- Add the spinach, stir in and cook for 1 minute, until wilted and vibrant green.
- Remove from the heat and stir in the lime juice and spirulina. Dont worry if the spirulina goes lumpy in the broth - it will be blended in!
- Transfer to a blender and whizz on high until smooth! Top with croutons, roasted chickpeas or coconut flakes