As the temperature drops ever cooler, our bodies begin to crave that little extra comfort. We can't think of a better way to feel warm and fuzzy on the inside than with this superleaf soup by Aduna Feel Good Triber Kaja Bratvedt. The coconut milk, coriander and moringa give an exotic and nourishing twist to a recipe that makes the most of the root vegetables of the season!
Ingredients:
3 tsp Aduna Moringa Powder
2 medium potatoes
1/2 small celeriac
1 can of coconut milk
1/2 onion
big handful spinach
small handful fresh coriander
1 tbsp olive oil
pink Himalayan salt
black pepper
Method:
Peel the potatoes, celeriac and onion, and chop them into small pieces.
Heat the olive oil in a saucepan over medium heat and add the prepared vegetables and the coconut milk. Allow them to cook for about 10 minutes, or until the potatoes and celeriac soften.
Pour the soup into a blender (or use an immersion blender) and blend until smooth and creamy. Season to taste.
Pour half of the soup into a separate bowl, along with the spinach and coriander and blend once more until a vibrant green.
Allow the green soup to cool for a few minutes, before stirring in the moringa powder. Swirl together the white and green soup in a bowl and top with extra coriander, olive oil, sprouted buckwheat, salt and pepper.
Enjoy!
Recipe by Kajaand
