Ingredients (for 4 servings)

• 1 tbsp olive oil or ghee
• 1 small onion (finely diced)
• 1 small leek (optional, sliced into rings)
• 1 small potato (for natural creaminess)
• 100 g peas (fresh or frozen)
• ½ cucumber (peeled, diced)
• 1 handful of fresh spinach
• 750 ml mild vegetable broth
• 50–100 ml coconut milk or cream (optional)
• 1–2 tsp Green Angel
• Salt to taste
• Optional: a splash of lemon juice and 1 tbsp Keimkraft Topping

Preparation

1. Heat the oil or ghee in a pot.
2. Gently sauté the onion and leek.
3. Add the potato and peas and sauté briefly.
4. Pour in the vegetable broth and simmer for approx. 12 minutes.
5. Add the cucumber and spinach in the last 3–4 minutes (for fresh color & nutrients).
6. Blend everything until smooth.
7. Stir in the coconut milk and season with salt.
8. Stir in Green Angel only at the end and do not boil to preserve the spirulina, chlorella, mint, and glucosinolates as best as possible.