Gut-Friendly Green Swiss Chard Soup
A recipe for a Gut-Friendly Green Swiss Chard Soup to eat on cold winter nights, or to serve up when your body is feeling low and you need a boost
Servings 4
Ingredients
- 300 g Swiss chard
- 1 tbsp nutritional yeast
- 1/2 lemon
- 1 tbsp olive oil
- 3 baby leeks
- 1 /2 cup fresh coriander plus a bit extra for blending
- 1 tsp dried parsley
- salt & pepper to taste
- 1/2 can coconut cream
- 1 vegetable stock cube dissolved in a liter of water
Hemp and Pumpkin Seed Crunch
- 1 tbsp pumpkin seeds
- 1 tbsp hemp seeds
- 1 tsp nutritional yeast
- tbsp olive oil
Instructions
- Chop up your leeks and then fry them, along with a pinch of salt and the parsley, in a pan with olive oil, over medium heat until golden brown
- Now add in your chopped up swiss chard, coriander and nutritional yeast and fry for a further minute. Pour your stock and water mixture over the veggies and let simmer for 5 - 10 minutes
- While the soup is simmering, make your seed crunch. Start by heating olive oil in a pan over medium heat and add your seeds. As they start to bubble, add the nutritional yeast and switch the heat off.
- Remove soup from heat and blend with a hand blender or an actual blender. Add a squeeze of lemon, some more fresh coriander, coconut cream and salt and pepper according to your taste. Blend once more to incorporate these additions.
- Ladle soup out into bowls and top with seed crunch, olive oil and more coriander if you'd like.