I can’t believe it’s this far into winter and I haven’t posted a recipe for a soup yet! It’s all I’ve been eating this week, along with lots of herbal teas and smoothies, trying to get rid of the killer flu from hell. It’s been so long since I’ve been sick that I totally forgot how horrible it is. It’s been three days now and considering how sick I was on the first day (think fevers so bad that you yell out ridiculous insanities at your loved ones in the middle of the night), I’m pretty impressed how much better I feel, just by consuming immune boosting foods. It makes me pretty proud of my body, and more inclined to keep being this healthy even once I’m over the flu.
Today has been the first day that I’ve had the energy to actually make my own soup, the others I ate were made by my beautiful friends. But my energy bursts are short lived so I wanted to make a simple soup that didn’t require too much chopping but still had enough flavour and texture for it to be interesting, plus the benefits of some immune boosting ingredients like ginger, garlic and mint. Even though there are few ingredients in this soup, the flavours are really interesting and I love how the consistency just perfectly coats your tongue so that you can really appreciate the flavours. Add the crunchy, earthy kale chips and the creamy coconut cream and you have a perfect bowl of goodness. I served it with some delicious Ancient Grain Rolls from my local health food store (got them for free cause they were one day out of date, BONUS!!), warmed in the oven, so delicious and nourishing.
You don’t have to be sick to make this soup, serve it up to your friends for a lazy lunch, or serve smaller portions for an entree. It would even be delicious served cold in the summer, just omit the kale chips, add a drizzle of mint sauce and serve with some tortilla chips.
1 tablespoon olive oil
6 spring onions, white and most of the green part, sliced
3 cloves garlic, crushed
5cm pice ginger, grated
1 tsp dried mint
4 baby potatoes, peeled and diced
1L vegetable stock
10 stalks fresh mint, large leaves chopped and small leaves reserved for garnish
400ml can organic coconut cream, 1/2 for soup and 1/2 reserved for serving
salt and pepper
1 bunch kale, stalks removed and leaves chopped into quarters
salt and pepper
bread to serve, whatever kind you like
Pre-heat oven to 180 Degrees Celcius.
Arrange kale on two baking trays, spray with a little oil and sprinkle with a little salt and pepper. Bake for 10mins, swapping trays half way, or until crunchy and starting to brown at the edges. Remove from oven and leave to cool on trays.
In a large saucepan, heat the olive oil and add the onion. Sauté for about 5 mins or until soft, add the garlic, ginger and dried mint and sauté for another 2 mins, making sure it doesn’t brown at all.
Add the vegetable stock and the potatoes and bring to the boil, reduce heat to medium and simmer for about 15 mins.
Put the heat back up to high and add the peas, just bring to the boil and take off the heat. Add the mint and some salt and pepper. Use a stick blender to blend until smooth. Stir half of the coconut cream through, check for seasoning, add more if necessary and your ready to serve!
To serve, drizzle with remaining coconut cream, crumbled kale chips, extra mint leaves and some cracked pepper. Oh, plus your nice warm bread!