Spinach, Lentil and Bacon Soup
10th April 2015
Pumpkin, Ginger and Apple Soup
10th April 2015
Ingredients
- 200 g can wild pink salmon
- 275 g Yutaka Nori Seaweed
- 125 g bag of baby leaf spinach
- 1 stalk celery
- 2 cloves garlic
- 1 red onion
- 1/2 tsp dried thyme
- 1 tbsp fresh Coriander leaves chopped
- 3 tsp Swiss Marigold Bouillon (season to taste)
- 3 big pinches of Cayenne Pepper to taste
- 1/4 tsp Black pepper to taste
- 1/4 tsp turmeric
- 1 tbsp coconut oil
- Sprinkle ground seeds for additional therapeutic benefits
- 1 1/2 pint water
Servings:
Instructions
- Put coconut oil in the pot
- Add chopped onions, garlic and ginger to oil and fry lightly
- Add the thyme
- Add the fish and celery to this fried mixture and cook for about 5 minutes
- Add cayenne, turmeric and black pepper
- Add water and bouillon
- Now add spinach and seaweed
- Bring to the boil, then turn down the heat
- Simmer for 10-15 minutes and SERVE
