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Monday, 14 November 2016

Spicy Green Soup


I love spicy stuff and I love soups so when a recipe from Love & Lemons popped into my inbox for Heidi’s Spicy Green Soup, it instantly made my ‘to make’ list.

I’d not heard of Heidi Swanson before but turns out she has a gorgeous sounding cookbook, which has now made my ‘to read’ list!


The recipe is super simple - basically blend all of the ingredients together with a hand blender and then add to simmering water to transform it into a soup. Perfect for people like me who like to do lots of food prep on Sundays so that weekday dinners are quick and easy.


To add to the greenness of the soup and also for some texture I also added some steamed and semi-blended broccoli.

And just topped it all with sliced almonds.

Delicious and seriously easy to do yourself.

Ingredients ▪ 4 cups water
▪ 3 medium garlic cloves
▪ 1¼ cup firmly packed basil leaves
▪ 1¼ cup firmly packed cilantro leaves and stems
▪ ¼ cup lightly packed mint leaves
▪ a thick 2-inch piece of ginger, peeled & sliced
▪ 3 tablespoons extra-virgin olive oil
▪ 2 small serrano chiles, stemmed (I used 1 regular chili)
▪ ½ cup sliced almonds
▪ 1 teaspoon sea salt
▪ zest of 1 lemon
▪ 1 tablespoon runny honey
Optional toppings: poached eggs, white beans, soba noodles, toasted almonds, shaved green onions, roasted mushrooms or other roasted vegetables (I did think about mushrooms which is why they're in the picture but chose broccoli in the end!)

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