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

  1. Heat the olive oil over medium heat. Add garlic, leeks and diced potatoes and cook few minutes, stirring to avoid any burning.
  2. Add the other ingredients except Spirulina, cream and chives.
  3. Cook over medium heat for about 20 minutes, uncovered.
  4. Allow to cool, transfer to blender or food processor. Blend until smooth and add Spirulina to the mixture.
  5. Ladle the soup into bowls. Sprinkle each bowl with minced chives, garnish with cream and serve immediately.