Soup glorious soup by my top lady at Earthsprout 

Raw Green Galore Kale soup

Are you ready for the ultimate and luscious alkaline kick? Let this kale soup enter your life and you will be surprised at how easy (and filling) these super healthy foods can be. Not into raw soups? Fry the roughly chopped veggies in a knob of coconut oil in a saucepan until tender, add the liquid and spices and then blend. Ps. the raw ginger cream is outrageously dreamy, don’t skip it.

Raw Kale soup
Makes 7 cups

2 cups kale, packed
1 midsized zucchini
1 small leek (green part too)
2 handful parsley, roughly chopped
1 stalk celery
2 avocados
1 small lemon, the zest
1 clove garlic
1/4 tsp himalayan salt or other high quality salt
1 tbsp virgin olive oil
1 tbsp tamari
1 tsp balsamic reduction
pinch of chili powder (depending on the heat of your chili)
3 cups water

1. Rinse and prepare the leek, kale, parsley, celery and zucchini and pop them into a high speed blender (alternatively an immersion blender will do the job but the result won’t be as smooth) with the rest of the ingredients. Add more water if you feel like a lighter soup.

Raw Ginger cream

1 cup pine nuts
1 cup water
2/3 tsp salt
1 tsp nutritional yeast
1.5 tbsp finely chopped ginger root

1. Soak the pine nuts beforehand for a minimum of 5 hours, this will make them more easily digestible and leave you with a smoother cream. Rinse thoroughly after soaking.
2. Peel the ginger using a teaspoon and finely chop up 1.5 tbsp
3. Add all ingredients to a high speed blender and blend away until very creamy.


Pour soup in bowls or glasses, add a couple of spoons of ginger cream (swirl if you wish) a drizzle of olive oil and some freshly cracked black pepper. Enjoy the summer abundance!

For more on the soup and Earthsprout click here