Cold Spirulina and Spinach Soup
Makes 4 servings
Ingredients
- 2 cloves of garlic, chopped
- 2 leeks cut into thick slices
- 500 ml (2 cups) cubed small potatoes
- 450 g (16 oz) fresh or frozen spinach
- 1.5 litres (6 cups) vegetable broth
- 2 ml (1/2 tsp) grated nutmeg
- 5 ml (1 tsp) herbes de Provence
- 60 ml (¼ cup) 15% cooking cream (optional)
- 30 ml (2 tbsp) fresh chives, finely chopped
- 15 ml (1 tbsp) of Gandalf™ spirulina powder
- Salt and pepper to taste
Direction
- Heat the olive oil over medium heat. Add garlic, leeks and diced potatoes and cook few minutes, stirring to avoid any burning.
- Add the other ingredients except Spirulina, cream and chives.
- Cook over medium heat for about 20 minutes, uncovered.
- Allow to cool, transfer to blender or food processor. Blend until smooth and add Spirulina to the mixture.
- Ladle the soup into bowls. Sprinkle each bowl with minced chives, garnish with cream and serve immediately.
