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Today is St. Patrick’s Day! What a better way to celebrate than with green soup – am I right?! This soup is actually amazing though, it’s my own little “pot of gold”. Packed with dark leafy greens, grounding potatoes and warming spices, it’s been a lifesaver this past Winter. I think it’s the best addition to my diet because it helps me transition out of winter and into spring. The soup is inspired by a traditional German recipe, Kale & Potato Soup! I love this version, especially with a nicely toasted slice of rye bread with coconut oil. Enjoy friends, I know you’ll love it!
Ingredients
- 1 inch of ginger
- 2 cloves of garlic
- 1/2 of a small onion
- A glug of olive oil (you can use coconut oil too)
- 2 tsp cumin
- 1 tsp turmeric
- Generous amounts of black pepper and sea salt
- 2 medium sized yukon gold potatoes
- 1 bunch of green kale
- 1 small box of organic baby spinach
- 1 can of chickpeas, rinsed and drained
- 1L water
Instructions
- Wash the kale, potatoes and spinach. Chop up the kale or rip it into small pieces. Chop the potato into tiny cubes (this will save cooking time).
- In a warm medium-sized pot on the stove, add the ginger, garlic, onion and olive oil and sauté for a few minutes until lightly golden.
- Next add the spices and the potatoes and fry them for a few minutes, constantly stirring, until it smells really yummy! Add the kale, spinach and chickpeas and sauté these with the potatoes for a bit longer.
- Add the water and let the soup simmer for about 15 minutes, until everything is soft. Then remove from the heat and turn off the stove. Let this cool for 5 minutes and then blend with an immersion blender until creamy. Serve warm with rye bread and extra Himalayan salt for goodness!
