I have always believed that there is a strong spiritual aspect to food. The act of of nourishing ourselves is essentially an act of love and self-care. What we put into our bodies is a reflection of how we feel about ourselves. The better the quality of the food we eat, the more we are connecting with our core, our inner being. And what better way to achieve this sense of fulfillment than with a wholesome soup. I combined some of my favorite feel-good ingredients in this superfood green soup for the ultimate comfort food.
An ingredient that particularly characterizes this recipe is purslane, a fibrous, juicy, and flavorful leaf packed with nutritional benefits. The super leaf, which is underestimated throughout the world, is most often enjoyed in the Middle East and India, where it is eaten in soups , salads, and curries. It is worth noting that purslane contains more omega 3 than any other leafy vegetable, making it an excellent choice for vegetarians. Furthermore, it’s packed with various vitamins and nutrients such as vitamin E and beta carotene. What was often perceived as a useless weed in North America and many Western countries is recently gaining more attention as a superfood.
Additionally, this soup combines the greens with tangy and refreshing hints of lemon, ginger, herbs, and chili for an exciting burst of flavors. This soup is revitalizing, soothing, comforting, and oh so flavorsome.
I hope you’ll enjoy this recipe as much as I do. And if you give it a try, do let me know how you liked it in the comments below or tag your photo using the hashtag #hanadykitchen on Instagram. It is always lovely learning about the foods you enjoy.
INGREDIENTS/ SERVES 4-6
2 tablespoons coconut oil
1 large onion, finely chopped
3 garlic cloves, minced
1 thumb size piece (25 gr.) ginger, grated
2 zucchinis (courgettes), peeled, coarsely chopped
generous pinch of dried red chili flakes
7 cups (1 liter plus 645 ml.) hot vegetable stock or water*
2 tightly packed cups (260 gr.) purslane, coarsely chopped
2 tightly packed cups (140 gr.) spinach, coarsely chopped
juice of 1 lemon or lime
1. Heat a medium pot over medium-high heat and stir in the coconut oil and chopped onion. Sauté the onion while stirring constantly for 5-7 minutes or until soft and transparent. Stir in the garlic, ginger, chili flakes, and zucchini (courgette) and cook for an additional 2 minutes. Then, add the vegetable stock or water, 1 teaspoon salt, and a good grinding of pepper. Bring to a simmer, cover, and bring the heat down to a medium-low. Leave to simmer for 20 minutes.
2. Stir in the the purslane, spinach and lemon juice, season with 1 teaspoon of salt and a good grinding of pepper, cover, and leave to simmer for an additional 5 minutes or just until the greens have cooked down.
3. Blend the soup in a high-powered blender, in batches, if necessary, until the liquid is completely smooth. Check for salt and add more to your taste. Serve and garnish with fresh cilantro/ coriander and a drizzle of coconut milk. Store in the refrigerator for up to 3-4 days, and feel free to prepare the day before serving. Soup is usually always better the next day. Enjoy!
*Use vegetable stock for more flavor or substitute with water. Another good option is combining an organic vegetable stock cube with water.