Welcome to my kitchen!!
I felt to take a photo of the soup-in-progress because there are so many green soups here that all look the same – here is the pre-blended masterpiece.
I had some spinach in the fridge that needed cooking so this is what I felt to make this morning for breakfast and to have some green goodness in the fridge for my busy week ahead.
One large leekSix celery sticks
700g fresh spinach
500g fresh spring greens
20 toasted almonds (whole)
1/2 cup toasted pine nuts
1 clove garlic
3 bay leaves
3 tablespoons coconut oil
Dried chilli flakes to taste
In a large saucepan heat the coconut oil.
Thinly slice six celery sticks and one large leek and saute with ground black pepper until soft and starting to colour. The caramalisation process is really important to bring a delicious flavour to this soup.
In a blender, place the fresh parsley, fresh tarragon, garlic, almonds, pinenuts and water. Blend till smooth.
Add the herby mixture to the saucepan and simmer for 10 minutes to cook the garlic through.
Add the spring greens and spinach and add about one cup of water to almost 2/3 of the way up the saucepan. This soup is great when it’s thick so be careful not to add too much water at this stage, you can always add more later.
Bring to the boil and simmer gently for 10 minutes. Blend with a hand blender till smooth.
This is perfect on it’s own for breakfast. You could also serve with a poached egg on top, or some tinned tuna, or simply fried fish or meat. It’s delightful and delicious and magical.