Spring Greens Soup Recipe

This soup is packed with nutrient-rich spring greens and makes for a comforting and nourishing meal. Green soups can help rebalance the adrenal glands, which are prone to struggle when we are under stress.

The soup helps to restore acid-alkaline balance as well as the sodium-potassium balance to the body’s organs and glands. We use the bitter and pungent tastes to bring the cleansing properties of ama.

Ingredients:

• 1 tablespoon ghee

• 3 cups of your green veggie selection: broccoli, peas, courgette, spring greens (such as spinach, kale, chard)

• 1 cup chopped leek

• 2 tsp fresh grated ginger

• 4 cups vegetable broth (or water + vegetable stock cube)

• 1/2 teaspoon dried thyme or mixed herbs

• 1 tbsp fresh coriander

• 1/2 tsp cumin seeds

• Salt and pepper to taste

• Juice of 1/2 lemon

• fresh avocado for a creamy finish

Method:
In a large pot, heat the ghee over medium heat. Add the diced leeks and grated ginger, and cumin, sauté until softened and fragrant, about 5 minutes.

Pour in the vegetable broth and bring to a simmer. Add your mixed greens, veggies, dried thyme to the pot. Stir well to combine.

Allow the soup to simmer gently for about 15-20 minutes, or until the vegetables are tender. Add the fresh coriander.

Once the vegetables are cooked through, carefully blend the soup until smooth and creamy.

Season the soup with salt, pepper, and lemon juice to taste, adjusting the flavours as needed.

Serve the Spring Greens Soup warm and enjoy the fresh flavours of the season! Serve with slices of soft avocado or blend in some avocado for a creamier texture.