Heidi's Spicy Green Soup
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4 out of 5 stars
(5)
Ingredients
4-6 servings
- 4 cups water
- 3 medium garlic cloves
- 1¼ cup firmly packed basil leaves
- 1¼ cup firmly packed cilantro leaves and stems
- ¼ cup lightly packed mint leaves
- a thick 2-inch piece of ginger, peeled & sliced
- 3 tablespoons extra-virgin olive oil
- 2 small serrano chiles, stemmed (I used 1)
- ½ cup sliced almonds
- 1 teaspoon sea salt
- Zest of 1 lemon
- 1 tablespoon runny honey (sub maple if vegan)
- Lemon wedges, for serving
- poached eggs, white beans, soba noodles, toasted almonds, shaved green onions, roasted mushrooms or other roasted vegetables
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Preparation
Chef’s notes
Basil, cilantro, ginger, almonds, lemon… all my favorite things. 🙂 The only slight change I made to the recipe was using lemongrass instead of mint because it’s what I happened to have on hand. This recipe is such a great base for whatever toppings you want to add – see Heidi’s suggestions in the recipe below. The first time, I added brown rice and sliced almonds, the second time a poached egg (heavenly), and this time – soba noodles, green onions, and tofu.