Spinach and Kale Soup
of spinach leaves
leaves of kale
(ordinary salt may be used if no sea salt is available)
Fresh ground pepper
teaspoon of ginger
teaspoon of turmeric
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.
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.
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.
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.