I always crave green food in the winter. I tried to find out if there was a specific reason but haven’t found anything fitting on the internet. Soups are always a winner and green is the perfect seasonal colour for this time of year. Calling it a green soup gives it versatility. I originally made the soup with the dark green swiss chard which is common in Spain where I live. I am told its harder to find in the UK so I would say use either or both kale and spinach. I have been getting white sweet potatoes in my veg box which add a richness, sweetness and texture to the soup. If you don’t see them where you live an ordinary potato will do. Don’t use an orange sweet potato though, as it sends the colour off.
The garnish is optional, I just like to add layers and textures to food, it will work just as well on its own. Here I have used pumpkin and sesame seeds and salt, but alternatively you could use gomasio. You will need a stick blender, food processor or smoothie maker to blend the soup.
Ingredients (serves 4)
Salt and pepper
Prep list
7. Toast off the pumpkin seeds and sesame grind or chop with some sea salt, the finer the better.
Method
Put your soup pan on to the heat, cover the bottom with oil. When hot add the onions, potatoes, garlic and ginger. Stir and turn heat down to medium, try not brown as it will send the finished colour off. When slightly softened add the cumin, then stir in two thirds of the stock. Add the chilli and cook out for 20 mins, or until the potato is soft.
Add your greens including the parsley and cook for 2 more minutes. Turn off the heat. Wait for 5 minutes and blend well. If you have a sieve or a conical strainer, it is worth pushing it through (clearly not essential). If its too thick add some of the stock you have left to get your preferred consistency. Season with salt and pepper to taste, remembering the stock has salt in it. You will also gain salt from the gomasio. Putting the greens in at the last minute gives the soup its colour and vibrancy.
To finish, pour the soup into the bowl. Draw a circle of olive oil from a teaspoon over the soup. Take a tablespoon of quark and slide it off with your finger into the middle of the bowl. Divide the pumpkin seeds and pile on top of the quark then a pinch of the fresh spring onions and some lemon zest. Grind some pepper. None of the garnish is essential, its the soup that is the main player here.
