Ingredients |
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(serves 3-4 people)
1 bunch fresh spinach
2-3 big curly kale leafs, stems removed 100g / 1 (medium size) green apple 150g / (1 medium) cucumber 80g (1/2 medium zucchini) 2 tbsp Shelled Hemp Seeds 1 tbsp White Smooth Tahini 2 tsp Sun Potion Ashitaba 1 tsp garlic powder (or 1-2 cloves fresh garlic) 3 tbsp fresh lemon juice 100 ml water Salt to taste Garnish: 1 tsp lemon juice pinch of salt 2 tbsp capers cold pressed olive oil alfalfa sprouts |
Method |
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In a high speed blender throw in the spinach, kale, chopped apple (core removed), roughly chopped cucumber and zucchini, hemp seeds, tahini, ashitaba, garlic powder, lemon juice, water and salt. Blend for 40 to 60 seconds or until a very smooth consistency is achieved. Try and season to taste. Pour into a mason jar and put in the fridge for 30 min for a cooler soup or enjoy at room temperature. For the garnish, in a bowl mix the coconut yogurt with the lemon juice and salt, then spoon over the soup. Add the capers, a drizzle of olive oil and the alfalfa sprouts (or any sprouts of your choice). |
Frequently Asked Questions
Do you need to cook this soup?
No — everything goes into a high-speed blender raw and it's ready in about a minute.
What does Ashitaba add?
Two teaspoons of Sun Potion Ashitaba deepen the green colour and add a fresh, mildly bitter herbal note.
Can it be made in advance?
Yes — chill it in a sealed jar for up to a day, and add the garnish just before serving.
Laura
Yum!