SPINACH, KALE, PEA AND MINT SOUP
When I think about Autumn I think about cold weather and shorter days, but on the positive side, I like to walk in the park and marvel in front of the beautiful colours. Another great thing about autumn is that I can eat soups daily!
Soups are an excellent way to increase your vegetable intake and give you a chance to add some that you would normally eat on their own. Because of the liquid content, soups can also increase your fluid intake, which reduce drastically throughout the winter months.
This is an easy and tasty recipe that provides you with important nutrients: kale and spinach have magnesium, vitamin C and vitamin K, the latter particularly important for blood clotting and bone health. Peas are a good source of plant-based proteins, which are the building blocks for cartilage, skin, bone and muscle. Adequate amount of protein also helps to maintain a healthy weight. Coconut milk provides healthy fats, manganese, copper and iron.
Time: 30 minutes
-a handful of fresh mint leaves
-2 courgettes, diced
-500ml bone broth
-200ml coconut milk
-salt and pepper
1-Add all the veggies and mint to a big pan with the bone broth and water.
2-Bring to boil and simmer for about 20 to 30 minutes, until all vegetables are soft (time depends on how chucky are your veggies).
3-Adjust of salt and pepper and add the coconut milk.
4-Blend until you have a smooth, creamy consistency. Serve with a drizzle of extra virgin olive oil and some fresh mint leaves.