Okay, so maybe this green is not the best shade of green. Try not let this put you off this amazingly tasty healthy soup though! Personally I am a huge fan of everything Green. Green veggies are my all time best. I know they are piled with goodness, and all that goodness mixed with herbs is like a match made in heaven.
This Green Bean and Herb Superfood Soup, kind of snuck up on me the other day. It was a situation of green beans in the fridge, lunch time approaching and wanting something different. (there is only so much salad a girl can have and with winter approaching here, soup seemed just perfect) Anyway, so with the help of a bunch of herbs from my garden, this bean soup was created. Then just for a bit of a ‘why the heck not’ decided to splurge with a few more nutrients, in the way of a dash of Spirulina. Please note, I did say ‘a dash’ meaning a little bit, because if anyone has had Spirulina before, ummmmmm well let’s face it…..the taste is not really the best, but by putting in a little, the taste was totally camouflaged. Maybe you think I am crazy putting it in, but why not, just that little bit extra goodness goes a long way…but hey, it is totally up to you.
Green Bean and Herb Superfood Soup
Preparation time: 10 minutes
Cooking time: 7 minutes
Total time: 17 minutes
Makes 2 cups
280 – 300 gram Green Beans, chopped
I medium sized onion, chopped
1 cup vegetable stock
2 – 3 fresh rosemary stalks (about 15/20 centimeters long)
Handful of fresh basil
salt and pepper to taste
1/4 teaspoon of spirulina powder (Optional)
Chia seeds for topping
In a medium sized pot, on medium heat saute onion.
Add beans, stock and herbs (leaving the leaves of the rosemary on the stalk, they will fall off whilst cooking)
Cook until the beans are tender about 5-7 minutes.
Remove the rosemary stalks and throw them away.
Add the pot contents to a blender, and blend until smooth.
Taste, and see if anymore salt or pepper is needed.
Add spirulina. Give it a quick blitz. Place into soup bowls. Top with chia.