This vibrant green soup is one of our cold weather go-to recipes. It's simple, warming and incredibly nourishing - just what you need to beat those winter blues and keep your vitamin and mineral levels well topped up. 




  • 1 tsp Moringa Powder
  • 1 tbsp coconut oil
  • 2 medium onions, sliced
  • 1 clove of garlic, sliced
  • 2 medium potatoes, peeled and chopped into 1cm cubes
  • 1.25 litres vegetable stock
  • 300g baby spinach
  • generous grating of nutmeg
  • salt and pepper, to taste
  • 4 tbsp coconut cream


In a large saucepan, sauté the onions in coconut oil over medium heat for approx. 5 minutes or until soft but not browned.

Add the garlic and potatoes and continue to cook, stirring, for a further 2 minutes. 

Add the stock and bring to the boil. Reduce the heat and leave to simmer for approx. 10 minutes.

Add the spinach leaves, and simmer for a further 10 minutes. 

Remove from the heat and leave to cool a little before stirring in the moringa, nutmeg and salt and pepper. 

Purée the soup in a blender until very smooth.

Serve with a swirl of coconut cream and a little extra nutmeg.