Bonsoir! I don’t know why but I’m feeling a bit french this week, possibly due the fact that spring is here and I’m dressing a bit more nautical. ( I don’t know why that makes me feel french, don’t ask). But also, I’ve made a spirulina soup. And that, for me, is definitely french.
I posted on Instagram yesterday a picture of this beautiful soup and it had a few people asking about the recipe. Which is perfect as my normal smoothies don’t have that sort of interaction so, as Holland and Barrett are sponsoring this recipe. I thought I’d give it an extra flare and add some extra health benefits too.
Metabolism boosting & Gut cleansing soup is a bit over the top so I just thought I’d call it….
Spirulina Spirit Soup: Kale & Broccoli soup for short.
- 1 cup fresh or frozen peas
- 250g broccoli, chopped
- 2 cloves garlic, peeled
- 1 leek, sliced
- 1.25 litres vegetable stock
- 1 tablespoon, Spirulina powder
- 2 handfuls of steamed Kale
- 1/2 a courgette, raw
- 1 teaspoon paprika
- Salt & Pepper to taste
- Personal preference: Add 1 white potato, chopped and boiled to the soup and blitz. It’s creamier and much more enjoyable in texture and taste!
- Put half the peas, broccoli, garlic, leek, spirulina, kale powder and vegetable stock in a pan, bring to boil and simmer for 20 -30 minutes or until the broccoli and leek are soft.
- In a separate pan boil one large, peeled and chopped white potato. It should cook in less time then the main pot and you can drain and add the potato & courgette to your soup stock.
- Blend the soup until smooth and creamy. Return to the pan with your seasoning and cook until heated through.
- Serve the soup in bowls topped with croutons and a sprinkle of paprika, which is great for digestion, bloating and ofcouse,
My partner isn’t a huge fan of ‘healthy-tasting’ foods. something that tastes non-indulgent, so he adds a dash of cream and a bit of mozzarella grated finely. Me being a vegan/Vegetarian I’m happy with it to just have a potato in it and a big crusty baguette!
I really think that this type of soup is something you have a lunch time, it’s light and refreshing and gives you a burst of energy. You could take it to work with you or on a picnic, which is the perfect place for spring/summer weather. Of course in winter you could heat this up with some chilli flakes to keep you warm!
What does it taste like?
The added spirulina is the sponsorship part of this post, as it’s such a huge provider of protein and vitamins. Let’s go through them, shall we? Spirulina grows in the tropical sunshine Hawaii, along with other exotic locations around the globe. The vitamin-rich water and nutrient dense earth surrounding it helps produce a powerful ingredient.This blue-green algae is a freshwater plant, spirulina is renowned for its intense flavour and even more powerful nutrition profile!
- Effective antimicrobial agent
- Improves leaky gut and is an anti-toxin
- As with most superfoods it helps prevent cancer
- Lowers blood pressure & Cholesterol
- Boosts energy – raises metabolism.
- Can help with weightloss
- Reduces inflammation
- So much more…
The Spirulina, as a kelp, does have a strong flavour. So if you’re not a fan of spinach, kale or seaweed you’ll probably need to add this in a soup or smoothie to mask the strong flavour. To me, it tastes very earthy, not in a cauliflower-type way, in a spinach & kale sort of flavour. I really could go on about the benefits of spirulina but this is a great opportunity for anyone who wants to increase their nutrients to go and introduce more research into their diet. Along with this superfood too! Have a great week,