This week I have found myself gravitating towards really really alkaline foods – even more so than usual. On Sunday, I picked stinging nettles from my garden and put them in my juice. (If you’re unsure of why you should be eating them, check this out.) Monday I made Cream of Broccoli soup and on Wednesday and Thursday, I made a batch of Kale and Spinach soup which I’m totally addicted to and why I’m sharing here with you today.
Let’s be reminded of why green is oh so good:
Chlorophyll has an almost identical structure to that of human blood so sipping on leafy greens delivers an abundance of phytonutrients, enzymes, vitamins, enzymes and oxygen to our cells. And healthy cells LOVE oxygen.
Kale has cancer-fighting properties as well as an abundance of Vitamin K, A, C, iron, calcium and a load of anti-inflammatory antioxidants.
Here’s how to make Kale and Spinach Soup
- 3 tablespoons coconut oil
- 2 onions
- 2 stalks celery
- 1 teaspoon chilli flakes
- 4 garlic cloves
- 600g spinach leaves
- 400g kale leaves (discard any really tough stems but don’t worry about every one)
- 1 1/2 litres vegetable stock
- salt & pepper to season
In a pan melt coconut butter so approximately 3 tablespoons oil heats up. Add the onion, garlic, chilli flakes and celery and sweat for a few minutes. Add in the spinach and kale and sweat for a few more minutes. Add in the vegetable stock and simmer for 20minutes. Add in salt and pepper to season. Once the kale and spinach has wilted down, take a cup of the leaves out and put to one side. Using a soup blender or mini whizzer, blend the soup until smooth. Add back in the cup of greens and pulse gently so some texture in the soup remains. Transfer to a bowl and top with dulse, chilli flakes or micro sprouts.
I know it sounds scary combining kale AND spinach but this is truly delicious, very alkalising, healing and calming. Try it and let me know what you think in the comments.