Wait! Just hear me out. This wholesome, nutritious leafy greens soup proves that healthy greens don’t have to be boring! There’s as much taste in this bowl of goodness as there are nutrients. I, too, was a little skeptical at first – but it’s all about the spice here. This soup is an excellent example of how a pinch of spice can totally transform a simple, even basic dish into an exciting culinary experience. It is also a great opportunity to start discovering spices if you are not yet used to them. You can start by adding just a couple from my list and see whether you like that particular combo. Apart from enhancing the soup with a lot of flavour, each spice has prominent health benefits. For example and to name just a few:
Cumin: stimulates digestion, eliminates toxins.
Coriander: supports immunity, relieves bloating.
Fennel: supports digestion, helps to regulate blood pressure.
Fenugreek: regulates blood sugar levels.
Turmeric: anti-infammatory.
Nigella seeds: high in antioxidants.
Curry leaf: supports liver detox.
Other ingredients for Leafy Greens Soup:
As the name suggests, we are on a lookout for all things leafy and green. Try to combine different flavours by picking a combination of sweet, bitter and sour. For instance: kale, pok choi, spinach, baby beets greens, purslane, sorrel, even curry leaves will all work here.
Finish the soup off with fresh coriander or parsley and add a sprinkle of grated parmesan to impart a pleasantly salty taste.
Preparation tips:
The most important thing is to cook the spices for just the right amount of time so that they release their essential oils and aromas but don’t get burnt. The oil should be heated to medium, and it takes only 15-20 seconds to roast the ground spice. Then you add the aromatics of ginger and curry leaves for the next 10-15 seconds of cooking. After that, fold in the leafy greens and simmer the soup with a few cups of boiling water for a few minutes only.
I hope you give this delicious and healthy soup a shot!
Spice-Me-Up Leafy Greens Soup
Equipment
- 1 Soup pot medium
Ingredients
- 1 pack of kale stemmed and torn
- 1 pack of spinach
- 2 bok choy
- curry leaves from 1 sprig
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1/3 tsp fenugreek seeds optional
- 1/4 tsp ground turmeric
- 1/2 tsp salt
- a small piece of fresh ginger optional
- 1/3 tsp nigella seeds optional
- 3 tbsp fresh parsley leaves divided
- fresh lime juice and grated parmesan to garnish
- 1 tbsp olive oil
Instructions
- Thoroughly wash the leaves.
- In the soup pot, heat the oil to medium. Add the seeds (fennel, cumin, coriander and fenugreek and nigella if using) and toast for 10-15 seconds just until the aroma is released.
- Add the curry leaves and ginger (if using). Cook for a few seconds, stirring.
- Add the turmeric, 2 tbsp fresh parsley and fold in the leafy greens, little by little as they wilt.
- Pour in 3 cups of boiling water, add salt and simmer for 3-5 minutes.
- Using a hand blender, blitz the soup until smooth. Add more water to achieve the desired consistency.
- Serve seasoned with lime juice, grated parmesan, the remaining parsley and freshly ground black pepper.
Notes
- You can substitute green leaves for other vegetables such as asparagus, green beans, broccoli, cabbage or zucchini.
