Green Soup

Challenge no.2 of Green Theme Week with @thelittleplantation is a Green Soup and though I probably could have added another ingredient to make it really pop with the colour green, I must admit this soup is absolutely delicious. In fact if you make this soup, you will notice it serves 4 people yet my husband finished it in 2 sittings! LOL I think this challenge may not be good for our waistline! Hahaha

2 tbs olive oil

1 large brown onion, diced

4 garlic cloves, diced

2 medium sweet potatoes, peeled and diced

1 large parsnip, peeled and diced

4 leaves silverbeet spinach, stems removed, roughly chopped

270ml coconut cream

3 cups vegetable stock or water

½ tsp cumin

½ tsp ground coriander

½ tsp paprika

sea salt / pepper

juice of half a lemon

Optional to garnish:

1cm cubed sweet potato pieces, fried in olive oil

green onions, thinly sliced

  1. Add olive oil, onion, garlic, sweet potatoes and parsnip in a pot and sauté for 3-4 minutes.

  2. Add coconut cream, stock / water and all seasoning. Bring to boil. Reduce heat, cover and simmer for 20 minutes.

  3. Add spinach leaves and lemon juice and further simmer for 5 minutes.

  4. Take off heat. Allow to cool for 5 minutes and then using a hand held blender, puree until smooth. Be cautious as may still be hot.

  5. Serve in bowls with crusty bread of choice.

  6. Optional to garnish with diced pieces of sweet potato and green onions however it really adds another dimension to the flavour.

Green Soup

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