The Healthy Chef – Teresa Cutter

This soup was inspired by Kamalaya Wellness Sanctuary in Koh Samui Thailand. The soup is from my 80/20 book and it’s  a potent blend of  alkalinising vegetables and herbs to promote  good health. Rich in antioxidants, vitamins C, E and beta-carotene, folate and fibre necessary for a healthy body and immune system.  I sometimes love to add a touch of chili for a little heat and pump up the protein by adding green peas or fish.

1 leek, sliced
750 ml home made vegetable stock
500 g assorted green vegetables (broccoli, spinach, zucchini), celery)

Thai gremolita
small bunch parsley, chopped
zest from 1 lemon or 2 limes
2 teaspoons fresh grated galangal or ginger
1 bunch fresh chopped coriander or thai basil
2 spring onions, finely sliced
1 clove fresh raw garlic, smashed
1/4 teaspoon ground black pepper

Sauté the leek for 1 minute on a low heat with a little water or oil (coconut, olive, macadamia nut).
Add the vegetables and the vegetable stock and bring to the boil then reduce the heat and simmer for about 3 minutes.  You specifically don’t want to cook these vegetables for too long – just long enough to heat through.
Remove from the heat and blend the soup  in a good high speed blender like a Vitamix.
Serve the soup into large deep bowls and sprinkle with combined gremilota before enjoying.
Serves 4.

Pump up the protein:
I like to poach salmon or ocean trout  chunks in a little stock then place the chunks of omega 3 rich fish on top of the soup.
For vegetarians add a cup of cooked green peas, lentils or delicate slices of organic silken tofu.

Extra Notes:
Stir through 1 – 2 teaspoons miso paste before blending.
This soup will last for 3 days in the fridge.  You can also freeze if you like.

Protein: 6.4
Carbs: 2.2 g
Total fat: 0.5 g
Fat: 0.5
Saturated: 0.1 g
Fobre: 6 g
kilojouiles: 173
Calories: 42

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