Vegetabl� an� Spirulin� Soup Continue�...
INSTRUCTIONS
Add the oil to a soup pot over medium heat. Add onions, garlic, chilies, bell pepper, dried parsley leaves, cumin seeds and coriander to the pot. Season
with salt and pepper. Saute for about 10 minutes.
Add the potatoes and fry for another 10 minutes. Add the greens and garlic chili sauce and saute a bit longer before adding the water.
Simmer on a medium/low heat for about 10-15 minutes or until the potatoes are fully cooked.
Once the potatoes are tender, check the flavour profile. At this point the soup should be earthy, spicy and full of depth. Add a little salt.
Transfer everything to a blender and blend on medium speed until smooth.
Add the almond milk, blend again and lastly the spirulina. Blend just to incorporate.
Transfer back to the pot over low heat, just to keep it warm. Test the flavour to ensure the salt level is good.
Serve in bowls and add the garnishes on top.
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Issue �: July ����
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