Sunday, 24 March 2013

Thai Green Soup

I actually made this as a sauce for curried mushroom and butternut squash cabbage rolls (sounds really really weird, but it actually tasted great-I'll post the recipe tomorrow!), but it made too much, so I ate the leftovers as a soup. It's creamy and green, and it's super healthy and delicious. Did I mention it's easy? Just throw everything in a blender! This tastes great cold, warm, and room temperature. Making your greens into this silky smooth and deliciously creamy soup is a fast and easy way to eat lots of them! If you get sick of eating this as a soup, just use it as a sauce. I bet it would taste great on spaghetti squash, meat, fish, eggs, or as a salad dressing. Experiment, you might find something delicious!

For extra flavour, add broth instead of water

Creamy Green Soup

1 bunch kale, lightly steamed (or raw, if you're not concerned with oxilates)
1 cup peas, fresh or frozen and defrosted/steamed with the kale
1 handful parsley
1/2 avocado
juice of 1 1/2 limes
1 can coconut milk
water, to thin


1. Throw everything in a blender and puree until smooth and creamy. Add enough water to achieve desired consistency.
Look how bright and vivid the green is!
2. That's it!
Fully blended soup

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