Ingredients
300 g FAGE Total 5% yoghurt, FAGE Total 2% yoghurt, FAGE Total 0% yoghurt
2 small onions
2 cloves of garlic
2 cm of fresh ginger
400 g baby spinach
200 g kale
4 sprigs of thyme
2 bay leaves
1.5 l of water
40 g flaked almonds
2 limes, juice and zest
1 dl olive oil
black pepper and salt
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Steps
- Toast the almonds in a non-stick pan and set aside.
- Chop the onion and garlic. Clean and wash the kale and spinach.
- Heat the olive oil in a large pot and sauté the onion and garlic over low heat for 5 minutes. Add the kale and spinach and cook over low heat for another 5 minutes. Then add the water, the ginger, the sprigs of thyme and bay leaf, and let the soup boil for 10 minutes.
- Remove the sprigs of thyme and bay leaves and add the yoghurt. Now, with an immersion blender, pulse until a creamy mixture is obtained. Season with pepper, salt and lime juice.
- Serve the soup in soup plates and garnish with a spoonful of yoghurt, lime zest and the toasted almonds.