Romanesco creamy soup with kale and spirulina

Every now and then the quotidian cooks receive in the mail a brochure about a new food or to be more precise, a new superfood. We read how Goji berries or turmeric are superfoods and they can cure a number of diseases… and we get disturbed. Why not lemon? So beneficial for the metabolism due to its high contents in C vitamin and its antioxidant and alkalizing properties. Or walnuts? Rich in omega-3, omega-6 and serotonin, which gives us all that feeling of wellbeing and relaxation after eating them. Do they not also deserve to be called superfoods? When we talk about Natural Cooking, we mean conscious cooking, not surrendering to culinary hip foods. We mean walking hand in hand with cultural tradition, food proximity and knowledge of their nutritional properties.

Obviously it is great to bring in new foods into our diet. The novelty of flavours, colours and textures gives us a psychological satisfaction which is part of the wellbeing of eating. However, the so-called super foods, are part of a growing social and consumer trend. Our recommendation is to be aware of food components and their functional properties instead of being influenced by marketing campaigns which tend to be excessive. Since 2007, the European regulations on food labeling have banned the use of the term superfood and have required all health-related facts printed in labels to be verified in clinical studies.

In today’s recipe we are going to give you an example of how to use the nutritional properties of a new food, spirulina, to balance a vegetable-only diet, what we know as vegan diet.  Spirulina is a simple one-celled microscopic algae of helicoidal structure and a powerful factory of nutrients. There is no other food in the planet with such a concentration of protein per dry weight. And this is really relevant when one is vegan. Check the properties of spirulina in this excelent summary in Herb wisdom. If you are more of a visual type,  watch the documentary Spirulina: The amazing algae.

Trailer from the documentary Spirulina, The amazing Algae. Vangelis Tremopoulos 2011.

For this recipe (adaptation from Montse Vallory’s Broccoli and Spirulina Soup) we are using the following ingredients: romanesco, purple kale, organic lemon from our own garden, oat flakes and spirulina powder. Romanesco is a cauliflower variety with a more delicate flavor and easy to identify for its amazing fractal flower structure. It is delicious in salads, raw, grilled, or simply steamed.

The recipe’s design maximizes energy, since the romanesco and the lemon, with their high content in C vitamin, will increase the iron absortion from kale. The spirulina and romanesco sum up a great protein supply, turning this soup into a highly energetical dish. The cream has a velvety texture, with a very mild and fresh flavour that contrasts with the crispy accent of the leek sprouts. This dish has many virtues. In winter it will comfort us and, surprisingly, in summer it will refresh our body with its herbaceous and lemony aromas.

Romanesco creamy soup with kale and spirulina

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: TQC

Serves: 4

Ingredients

• 1 romanesco
• 2 or 3 green or purple kale leaves
• 1 onion
• 1 garlic clove
• 3 Tbs of oat flakes
• 1 Tbs of powder spirulina
• 2 Tbs of lemon juice
• Lemon zest
• Salt, white pepper and extra virgin olive oil
• Leek sprouts to decorate and give it a cruchy twist

Instructions

1. Cut the romanesco in flowers and rinse it gently under the tap with a colander.
2. Take stem out of the kale leaves and cut in one inch pieces.
3. Peel and dice the onion.
4. Smash the garlic clove, peel it and cut into slices.
5. Sauté the onion until transparent.
6. Add the kale and cook 3-4 more minutes.
7. Add the romanesco flowers, the 3 spoons of oat flakes and add water to cover.
8. Season with salt and pepper and cook for 5 minutes.
9. Set aside from heat, add the lemon juice and the spirulina powder, and puree until getting a fine consistency.
10. Decorate with leek sprouts and grate the lemon zest over it,

Culinary Tips

The same recipe can be done with green or white caulilflower.
The more time you sauté the onion and kale, the more onion flavour you'll get in the final cream. If you want a more intense spirulina flavour, then sauté during less time.

For the velvety consistency, we have blended it with the Thermomix (2 minutes, progressive speed 5-10), but it can be done with any electrical mixer. if you want a lighter consistency, add a little water or broth.

3.5.3208