Tender and Spicy Green Soup

What I love about a plate of beautiful light soup is that everyone can choose their way of eating it. If you want to be filled for long then take a bun or add croutons and enjoy, if you need a light dinner - eat it just as it is and find pleasure in the lightness inside your body while it gets all the goodness from the vegetables. To my mind, an ideal choice for a late dinner!

Ingredients (serves 2):

4 celery stalks

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

Directions:

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!