This mixed greens soup is mildly hot and delicately perfumed with spices. I first ate a version of this at a beachside cookery class while on holiday in the Maldives. The base of the soup can be made in advance and the cooked green veg added at the last minute. Serves 2-3.
Any fresh leafy or dark green vegetables work well in this recipe. Try Swiss chard, cavolo nero, bok choy, tender-stem brocolli, spinach, kale, courgettes or green beans etc.
2tbsp olive oil
1 large onion, finely chopped
5cm (2') piece fresh root ginger, peeled and finely chopped
3 garlic cloves, finely chopped
20g (3/4oz) curry leaves
2 cinnamon sticks, broken in half if large
5 cardamom pods, bruised
5 whole cloves
1/2 tsp garam masala
1/2 tsp ground turmeric
1/4 tsp ground cumin
1tbsp tomato paste
200ml (7fl oz) coconut cream
200ml (7fl oz) hot vegetable stock
750g (1lb 10oz) mixed fresh greens, roughly chopped or thinly sliced
3-4 tbsp chopped fresh coriander leaves
2-3 tbsp freshly grated or shaved coconut
2 limes, cut into wedges
Heat the oil in a large sauté pan, add the onion and sauté gently until translucent.
Add the ginger, garlic, curry leaves and spices and cook, stirring constantly, for a few minuted until they release their fragrance. stir in the tomato paste, coconut cream and stock then immer for 5 minutes or until thickened. Season to taste with salt and pepper.
Gently steam (our sauté) the greens, or keep them raw if preferred. Divide the greens between serving bowls, saving some to garnish.
The serve, ladle the soup over the greens. Top each serving with the reserved greens, the coriander and coconut, with wedges of lime for squeezing over. Very finely shaved fennel and courgette or a few curled spring onions make a great garnishes too.
All the greens in this soup are a great way to top up your Folic acid, vitamin C and antioxidants. The coconut milk supplies MCT's (medium chain triglycerides), which help improve fat-to-muscle ratios in the body.
I hope you enjoy! A x