Ingredients (serves 2):
1 yellow onion
1 green bell pepper
5 big handfuls of spinach
2 garlic cloves
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon dried mint
1 l water
cream or coconut milk (optional)
sea salt and freshly ground black pepper
Boil water in a pot and add sea salt to your taste. You will need 1-1.5 l water - you can boil 1.5 l, cook your veggies and before blending the soup pour out excess liquid not to have your puree too thin.
Chop your celery, onion, bell pepper and spinach and add them to the pot. Cook the vegetables over medium heat covered with a lid for 15 minutes until they soften.
Turn off the heat, add 2 whole garlic cloves and blend your soup - raw garlic will give it a nice contrasting hot note.
Pour the soup into the plates, add some cream or coconut milk if you want, sprinkle with some more freshly ground black pepper and enjoy!