Vegetable and Spirulina Soup


I don’t know about any one else, but I’m over these colder, rainy Mandeville days and I’m ready for a warm Spring season to take over. That being said, I’m enjoying winter’s veggies in warm, soul comforting soups.

I got inspired on one rainy afternoon while sitting and thinking about my amazing grandfather who passed away in 2016; he would make the most bestest vegetable soup! So I thought I’d remake it my way and add some spirulina I got from my local vegan restaurant, Fancy Fruit here in Mandeville.

As I do with all my recipes, I rely on whatever I see when I walk into my garden and when I open my fridge door and I simply make do with what I have. I had callaloo and pak choi as greens and was hoping for some broccoli to roast and add as well but I’m going to have to get some for next time and trust me, there will be a next time; this soup was sooo good! I also had some potatoes which I added to give the soup some hardiness. Grandpa did his soup with pak choi and callaloo too but he never added potatoes (or spirulina) but as I said, this is my version.


To make it warm and a bit spicy I added bird chillis, cumin seeds and coriander powder. My seasonings were quite simple, just your regular onion, sweet (bell) pepper, dried parsley leaves and garlic; I sauteed those in my fave organic, cold pressed coconut oil which we keep in this jar we had pickles in.



After a quick saute over medium heat, I added the potatoes and got those a bit brown too before adding the greens and some garlic chili sauce, more salt and pepper and some water. Then it’s time to simmer the soup. I simmered with the lid on for about 10 minutes over medium/low heat; I really just waited for the potatoes to get tender.


In the mean time I went hunting for goodies from my garden; I found peppermint to freshen up the soup, pumpkin blossoms because I had some beautiful ones in the garden that I knew would be so nice and delicate in the soup, I also found some orange blossoms which are slightly zesty and floral (mmmmm), so nice with the spices in the soup. I used these as garnish.

So when my potatoes got tender and the soup broth tasted just right with all the seasonings and flavours, I added everything to a blender and blended until smooth with some yummy almond milk.


Then I added the spirulina, which by the way is packed with super vitamins like vitamins B-1, B-2, B-3, B-6 plus more which are all great for immune health, energy, nerve and brain function, organ health etc. and nutrients like iron, magnesium, potassium… just oh my gosh, it’s so packed with a lot of goodies. It’s especially good for vegans who need extra protein ’cause it delivers on the protein!


With this soup though, I added the salt sparingly since the spirulina which is literally from the sea has this beautiful, natural saltiness to it so I did my final seasoning after I added the spirulina.  I highly recommend you do the same. So after I added the spirulina, I blended the soup again and returned it to the pot over low heat, just to keep it warm.


I tasted for final seasoning and then I served the soup in bowls and added all my garden goodies on top along with roasted almonds for texture, orange zest for extra zestiness and homemade, chunky tomato sauce, because fresh tomatoes go really well with the soup smile face. I know my Gramps would love it!


I hope you guys make this yummy soup too to help soothe these last few winter days; you won’t regret it!

Vegetable and Spirulina Soup

  • Servings: 3
  • Difficulty: moderate
  • Print


This soup is super soothing, super green and super healthy; perfect for cold, rainy evenings. Enjoy by candle light!


coconut oil

1 medium onion, chopped

3 cloves garlic, minced

2 bird chilis, chopped

1 bell pepper, chopped

1 teaspoon dried parsley leaves

1/2 teaspoon cumin seeds

1/2 teaspoon coriander powder

3 small potatoes, diced

4 stalks Callaloo, chopped

6-7 pak choi leaves, chopped

1 tablespoon garlic chili sauce

4 cups water (or as needed)

1 cup almond milk (or as needed)

1 teaspoon spirulina powder

roasted almonds, as garnish

chopped pumpkin blossoms, as garnish

peppermint, as garnish

orange blossoms, as garnish

orange zest, as garnish

olive oil, optional


  1. Add the oil to a soup pot over medium heat. Add the first onions, garlic, chilis, bell pepper, dried  parsley leaves, cumin seeds and coriander to the pot. Season with salt and pepper. Saute for about 10 minutes.
  2. Add the potatoes and fry for another 10 minutes. Add the greens and garlic chili sauce and saute a bit longer before adding the water.
  3. Simmer on a medium/low heat for about 10-15 minutes or until the potatoes are fully cooked.
  4. Once the potatoes are tender, check the flavour profile. At this point the soup should be earthy, spicy and full of depth. Add a little salt.
  5. Transfer everything to a blender and blend on medium speed until smooth.
  6. Add the almond milk, blend again and lastly the spirulina. Blend just to incorporate.
  7. Transfer back to the pot over low heat, just to keep it warm. Test the flavour to ensure the salt level is good.
  8. Serve in bowls and add the garnishes on top.

I hope you shine today!heart




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