This recipe is perfect for spring, when detoxes and cleanses are most encouraged from a Chinese medicine lens. Sara Buttanshaw, an acupuncture student and holistic facialist, uses this kale soup for blood nourishment and liver support. Check out our full interview with her here.
Liver Supporting Kale & Lemon Soup 疏肝羽衣甘蓝柠檬汤
VEGAN | GLUTEN-FREE | NUT-FREE
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2 tbsp olive oil 橄榄油
4 cloves of garlic, crushed 大蒜
1 large white onion, roughly sliced 白洋葱
2 big potatoes, chopped into chunks 马铃薯
1 cube of vegetable stock 蔬菜高汤
1L hot water 热水
2 bags or 400g Cavolo Nero (Italian kale), roughly chopped 羽衣甘蓝
10g fresh Parsley 欧芹
Black pepper (to taste) 黑胡椒
Rock salt/kosher salt 盐
1 Lemon - juice and zest 柠檬
Optional: Wholegrain bread or sourdough on the side 全麦面包/酸面团
Crush the garlic with the flat side of a knife and put into a big pot (no heat yet) with the olive oil and sprinkle a pinch of rock salt over it. Leave while you chop the rest of the veg.
Heat a pan on medium heat and add the onion, cook until soft.
Add the potatoes, vegetable stock and water. Bring to a boil, then turn down to simmer. Leave covered, simmering for 30 minutes.
Add the chopped Cavolo Nero and parsley. Stir, and boil together for another 10 minutes.
Turn off the heat. Grate the zest of a lemon and set aside - this will be used to garnish after serving. Juice the whole lemon and pour it into the pot, add some black pepper, then blend it all with a hand-blender.
Serve into bowls and add the lemon zest on top, serve with some crusty bread if you like!