Description
An easy and nutritious creamy and hearty soup.
Ingredients
- 2 medium onions (I used one yellow and one red), chopped
- 3 cloves garlic, peeled, smashed and chopped
- 1 thumb-size fresh ginger, grated
- 1 thumb-size fresh turmeric, grated
- 1 parsnip, peeled and chopped
- 1/2 head cauliflower, florets
- 1 bunch collard greens, washed, thick part of stems removed, chopped
- 1 bunch mature spinach, washed and chopped
- 2 tsp Ras Al Hanout spore mix
- avocado oil
- water
- salt and pepper to taste
- Optional: boiled egg, extra virgin olive oil, broccoli sprouts
Instructions
- Warm about 1 .5 quart water and have it on the stove, ready.
- In a big soup or stew pot, add avocado oil and sauté the onions, until translucent, about 10 minutes. Stir regularly.
- Add the garlic, ginger and turmeric, stir well ad sautéed for about 5 more minutes. Add a little bit of the warm water if it starts to stick to the pan.
- Add the cauliflower and parsnip, stir well, add the Ras Al Hanout spice mix, stir well so everything is coated with spices and oil, add a little water if necessary. Cook for about 10 minutes.
- Add the chopped green collards and the chopped spinach, mix well, add about 2 cups of warm water (or more, you want enough water to cook the veggies but not too watery (you can always add more later). add salt and pepper. Cover the pot and simmer on low heat for about 15 minutes, checking regularly.
- Once the vegetables are soft blend the soup in a blender or with an immersion blender. Taste for salt and pepper. Adjust thickness if necessary. Serve with a boiled egg, hemp seeds, broccoli sprouts, sausage or bacon.
Notes
Add some extra virgin olive oil after blending or when you serve.