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Orange soup with spirulina


Peeled and diced root vegetables:

1  butternut squash,

1 large or2  small sweet potatoes,

2  carrots,

Half an acorn pumpkin or 200   grams of a regular pumpkin,

2-3  cloves of garlic (optional)

A quarter of ginger root, peeled and chopped,

1.5  cups of coconut milk

1.5  cups of vegetable stock or   filtered water,

1   tablespoon of spirulina   flakes/powder,

a teaspoon of each   spice: turmeric, cinnamon, oregano,   basil, mint, salt

A tablespoon of coconut oil.


Heat a soup pot and add the coconut oil.

Add the vegetables and sauté for about 10 minutes.

Add the stock or water and the spices.

Bring to the boil

After boiling for 15 minutes, add the coconut milk and continue boiling for another 15 minutes.

Remove from the heat and blend with a regular blender or a blender stick until you get a creamy consistency.

Sprinkle with spirulina flakes before serving.

Orange soup with spirulina
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