In this recipe I combined two things that I love: soups and dark leafy greens.
Soups are amazing, winter or summer! They are super easy to make, offer a whole bunch of variation and allow to pack them with lots of healthy stuff.
Dark leafy greens are one of my favourite ‘superfoods’, they are loaded with important nutrients and should be part in a healthy diet. I love them in my breakfast smoothie, but they are also amazing in soups. And lets face it, it isn’t that easy to have a good daily amount in our meals. But with this green power soup you can quickly add dark leafy greens to your lunch or dinner 🙂
For 4 portions you’ll need:
400g kumara (sweet potato, alternatively normal potato)
1 big bunch leafy greens of your choice (kale, chard etc.)
1-2 cups green peas
1 tablespoon coconut oil (for low-fat option use water instead)
1/2 teaspoon cumin seeds
salt & pepper to taste
4 cups water
1. Peel sweet potato and cut into even sized chunks. Peel and chop onion into small cubes.
2. Heat coconut oil (or water) in pot and cook onion until golden brown. Add cumin seeds, 4 cups water and sweet potato and bring to the boil. Let simmer until softish (approx. 5 minutes).
3. In the meantime cut the broccoli in smaller chunks. Add to the pot when the sweet potato is softish. Let simmer for a few minutes until slightly tender. Don’t overcook.
4. When broccoli is tender, take off stove and add the dark leafy greens. Stir them into the soup until wilted. Then use a stick blender to blend until smooth.
5. Add green peas and salt & pepper to taste.