Raw soup with borage
Last Updated on
ingredients
1 pk smaller zucchini 1 handful borage leaves 1 handful spinach a little 10cm salad cucumber 1 clove garlic 2 tbsp rapeseed oil 1 tsp sesame oil pinches sea salt a little borage flowers
progress
Soups where only raw ingredients are used (raw) are still not enough. As well as ideas on how to mix what ingredients to use. Sometimes housewives just lack the courage to try. And most importantly – how to season the whole dish so that it doesn’t taste like grass, as my friend says. Surely he was referring to that classic grass we like to run around barefoot with J
I got borage from my friend Olinka, a brilliant herbalist. I already wrote an article about borage. Its leaves taste cucumber-y, but are unpleasantly hairy to the point of being pungent. But in a smoothie or other blended dish, they are wonderfully refreshing. Borage flowers are also edible, I like to pick them and use them to garnish food. Borage is a plant that allows bees to eat their nectar to their heart’s content. That’s why it’s a good idea to plant borage in orchards where you expect a harvest due to pollination. Let the bees have their J too
This soup is a “life-booster” for a tired body. It is high in chlorophyll, vitamin C, chromium and iron. Of course, use the combinations of ingredients according to your own taste, let this idea at least be a navigation for you.
1.
Set the borage blossoms and oil to one side and blend the other ingredients until smooth. If you don’t have baby zucchini, you’d better peel it, as the soup could go rancid with the skin on – likewise with the cucumber. Pour the soup onto a plate, drizzle with oil and garnish with borage flowers, which you can then eat with the soup.
2.
TIP: If you want to make the soup softer, add, for example, the hollowed-out pulp of a young coconut or vegetable milk.
