Spinach and Kale Soup
  • 500gr of spinach leaves
  • 5 leaves of kale
  • 2 celery sticks
  • 600cc of water
  • Sea salt(ordinary salt may be used if no sea salt is available)
  • Fresh ground pepper
  • 1 teaspoon of ginger
  • 1 teaspoon of turmeric
  • Yogurt
  • Toasted almonds
  1. Pour 600 cc of water and salt in a pot. Heat. While the water heats wash the spinach leaves, kale leaves and celery, wring all ingredients in a strainer and reserve.
  2. Once the water is boiling add the spinach and kale leaves and celery chopped in thick pieces. Bring to a boil again then remove from heat.
  3. With the help of a slotted spoon, put the spinach, kale and celery in the blenders, add a bit of the cooking broth, ginger, turmeric and grind.
  4. Pour into a cooking pot, adjust seasoning. Heat the soup over low heat constantly revolving. Serve decorated with a little bit of flavorless yogurt and toasted almonds. Stir and serve hot.