Use your fresh home grown produce to make this green bowl of soup goodness from the Natural Chef Kitchen at the College of Naturopathic Medicine
This vibrant soup uses many gorgeous allotment veggies, and boasts an abundance of health benefits. The pea protein will keep your energy levels sustained, while the spinach and kale contain omega-3 to support brain function. Plus, garlic and onion are known for their anti-microbial and immune-boosting properties. And, dark leafy greens contain folate and magnesium which calms the central nervous system helping to soothe busy minds and also aid muscle function.
Pea, Spinach & Kale Green Soup
- 410g garden peas
- 2 onions
- 6 celery stalks
- 2-4 garlic cloves, crushed
- 320g spinach leaves
- 200g kale, chopped and large stalks removed
- 470g pre-cooked cannellini beans, strained
- 500ml vegetable stock
- Olive oil or coconut oil for sautéing
- Sea salt and black pepper
- Dairy-free yoghurt
- Fresh herbs and seeds
- Slice the onion and celery and sauté in a pan with the olive or coconut oil and a pinch of salt and pepper, until soft. Add the garlic and cook for a further minute. Add in the kale and cook until softened, approximately 5 minutes.
- Stir in the vegetable stock, bring to a simmer and then add in the peas and cannellini beans. Simmer for 4-5 minutes so the peas are not over-cooked (otherwise they’ll lose their vibrant green). Let sit for a few minutes so it’s not piping hot. Start to transfer the soup mixture into a blender, (make sure it’s not piping hot otherwise it may splat out of the blender lid and cause burns!) add the spinach leaves and blend in batches – the spinach will cook in the residual heat of the soup and it also helps retain the fresh green colour. Taste and season the soup and serve in a warmed bowl with a dollop of yoghurt, fresh herbs and seeds.
Recipe by Francesca Klottrup, for the Natural Chef Diploma Courses at CNM, the College of Naturopathic Medicine. For further information visit www.naturalchef.com or call 01342 410 505. Photography by Juliet Klottrup for CNM. This recipe is put together by the College of Naturopathic Medicine) who is the UK’s leading training provider in a range of natural therapies, including diploma courses in Naturopathic Nutrition, Herbal Medicine, Acupuncture, Homeopathy, Naturopathy, Natural Chef and Vegan Natural Chef, all based on the naturopathic approach.