Look at it, just look… Friday’s soup is liquidised health in a bowl. This super-food rich, Green Goddess beauty is 50% raw too. Makes us want to ‘om’ our way into the weekend.
50/50 Green Goddess soup
Recipe from: Lucy Hill, Head Chef at Chaya Yoga Retreats
We love a ’50/50′ soup at Chaya – 50% cooked and 50% raw. This super-easy, nourishing soup is a perfect light lunch or supper and also great if you’re detoxing. By keeping half the ingredients raw, you really up the goodness factor; you can try this with almost all vegetable soups – the only veggies that aren’t good raw are aubergine and potatoes. I’d recommend where possible using organic products, particularly when preparing raw. If not available, ensure all vegetables are thoroughly washed before use.
It also includes kale, which is is one of THE most nutritious vegetables on the plant. An absolute super star in the veg world, it’s loaded with minerals, vitamins, fibre and amino acids, as well as important antioxidants that reduce inflammation and can prevent cancer. By keeping it raw, you’re protecting all its natural goodness and getting the optimum levels of nutrition this wonder veg offers!
Lucy is head chef at Chaya Yoga Retreats. The retreats combine meditative yoga with holistic eating and rejuvenating therapies, all set within boutique and luxury surroundings. This January, Chaya Yoga Retreats are hosting a New Beginnings Retreat in Goa, India (we want to go SOOOOOOOOOOO badly) and they’re offering all L&L readers 10% discount! Just quote ‘lungesandlycra’ when booking.
How to make
Ingredients (serves 4):
1 medium onion or 2 shallots finely chopped
3 cloves of garlic
2 green peppers de-seeded and chopped
750 gm kale, chard or spinach
1.5 tsp Herbamare
Juice of 1 lemon
2 tbsp coconut oil
Half a medium sized bunch of parsley
1. Gently saute the onion, garlic, leeks and green peppers in 2 tbs of coconut oil until thoroughly softened, try to keep them from browning.
2. Stir 1.5 tsp of Herbamare in to half a litre of the slightly cooled boiled water and add to the pan. Turn the hob to the lowest setting.
3. Place the chopped kale (or greens of choice) and the parsley in a high-speed blender or food processor with 0.5 litre of the boiled (but not boiling) water. Blend until completely liquified.
4. Add the contents of the pan and the lemon juice to the blender or food processor and blend until smooth. Season with fresh ground pepper, Herbamare or rock salt to taste. If you prefer a thinner soup, add more of hot water.
5. Serve with a glug of good olive or hemp oil and a sprinkle of hulled hemp or pumpkin seeds. Or maybe a tablespoon or raw tahini – my current favourite soup garnish.
To see the rest of this week’s soup recipes, click here
Tomorrow’s soup is carrot, cardamon and red lentil by me! Looks a bit like vomit but it tastes lovely, promise – Charlotte x