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Rated excellent by our customers

Nutritious Alkalising Courgette Basil And Spirulina Soup Recipe

Name: Nutritious Alkalising Courgette Basil And Spirulina Soup Recipe
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 1 onion, chopped; 2 cloves garlic, crushed; 2 medium courgettes; 1 medium potato, scrubbed and chopped, optional; 1 Tbsp olive oil OR; 1 Tbsp coconut oil; 1 bunch fresh basil, roughly chopped. Reserve a little for garnish.; 1 tsp to 1 Tbsp spirulina powder OR; 2 Tbsp spirulina flakes; filtered water as needed OR; 2 cups or 500ml homemade vegetable bouillon OR; 1 Tbsp reduced salt vegetable bouillon powder; diluted in 2 cups or 500ml water

This starts off as a delicious Courgette and Basil soup, taken to the next level of nutrition with the addition of one of the most-loved superfoods, spirulina.

Customer Rating:
5.0

(1 votes)

Posted by: michael
On: 15/09/2014

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Detox
Main Courses
Recipes for kids
Starters

You will need

Ingredient	Add
1 onion, chopped		More products
2 cloves garlic, crushed		More products
2 medium courgettes		More products
1 medium potato, scrubbed and chopped, optional	Awaiting stock	More products
1 Tbsp olive oil OR		More products
1 Tbsp coconut oil		More products
1 bunch fresh basil, roughly chopped. Reserve a little for garnish.	Awaiting stock	More products
1 tsp to 1 Tbsp spirulina powder OR		More products
2 Tbsp spirulina flakes	Awaiting stock	More products
filtered water as needed OR
2 cups or 500ml homemade vegetable bouillon OR
1 Tbsp reduced salt vegetable bouillon powder	Awaiting stock	More products
diluted in 2 cups or 500ml water

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Heat the oil or 2 tablespoon water or broth over medium heat.
Using a julienne peeler or a vegetable peeler, make a few courgette ribbons from the skin of one of the courgettes. Set the courgette ribbons aside and chop the courgettes.
Add the onions on stir fry for about 5 minutes, until translucent. Add the crushed garlic, the courgette, the potato if using, and 1 cup or 250ml water or bouillon. Bring to the boil and cook until the vegetables are soft, adding more water or vegetable bouillon as needed.
Add the chopped basil and remove from the heat. Transfer to a blender, or use an immersion blender to blend the soup until soup. Season with freshly crushed black pepper and add water or bouillon as needed to adjust consistency.
Finally, add the spirulina and blend shortly. If using spirulina flakes, do not blend them in, instead, sprinkle them over the soup just before serving. Serve in warmed soup bowls, garnished with the raw courgette ribbons and perhaps a little chopped basil.