Recipe: My Dark Green Soup
RECIPE FOR DARK GREEN SOUP
Method:
Start as you would for making any vegetable soup, in other words frying onions in coconut oil or olive oil or butter. Add garlic, leeks and any other vegetables that you like, add stock and seasoning and cook in the normal way.
Two minutes before the end of the cooking, add a large quantity of dark leafy greens, eg spinach, finely chopped kale or chard, and also the kind of dark green leaves you might think of as using only for a salad, such as watercress, rocket, parsley, lettuce and so on. Watercress is especially good. Chard and kale are a bit tougher than the others, so might need to have been pre-steamed for five minutes, or else add them ten minutes rather two minutes before the end of the cooking.
Turn off the heat, let the soup cool, and whiz it so that it is completely blended. If you have got the proportions right your soup will be dark green in colour. You can freeze it in small pots so that you can have a bowl of green soup daily.
This is excellent for treating a deficiency of iron, magnesium and other minerals, and is also an excellent treatment for constipation.