Green Power Ranger Soup
Ingredients
- 2 tbsp B-well Canola Oil
- 1 head broccoli, separate florets
- 1 head cauliflower, separate florets
- 1 handful spinach/kale
- 3 medium onions, chopped
- 6 small/medium zucchini, chopped
- 2 tsp vegan veggie stock
- Boiling water
- Salt and pepper, to taste
- 3 cloves garlic, chopped
- 1 can coconut cream (optional)
Instructions
- In a large pot, heat the B-well Canola Oil on medium high heat and add the chopped onions.
- Braise the onions till light brown and blush, then add the garlic and stir well to allow flavours to release.
- Add enough water to cover the onions. Then add the chopped zucchini, allow to cook and slightly braise till soft.
- Add the stock to a cup of boiled water till diluted and add to the pot.
- Now add in the florets of broccoli and cauliflower and the chopped spinach/kale.
- Add another cup of boiling water.
- Reduce the heat to medium and replace the lid of the pot.
- Allow vegetables to cook and soften completely for at least 5 min. Then remove lid and allow soup to reduce slightly for another 5 min.
- Using a hand blender (preferably) or a standard blender, blend the soup until smooth.
- Add soup back onto medium heat and stir in the coconut cream.
- Allow to cook for another 5 min.
- Add salt and pepper to taste and serve.
- Enjoy the luscious texture and incredible flavour profiles that tingle your senses and boost your immune system!
Notes
- Brassicas: B-well Canola Oil, broccoli, cauliflower, spinach/kale.
- Garlic: Natural anti-viral, anti-microbial
- Onions: Packed with selenium, zinc and vitamin C, natural anti-viral, anti-histamine and strong antioxidants.
Recipes we’re loving:
Mango Berry Paradise Pie
For some Sunfired inspiration, try this tempting recipe from Dr. Aris Latham
Botanical Hargrow Mirror, Avodaco Mousse, Cucumber Pearls Citrus Crumble
This culinary masterpiece crafted by Executive Chef at the Palm House Boutique Hotel & Spa, Gregory Henderson, showcases a captivating array of vibrant and distinctive local and indigenous ingredients meticulously selected to not only delight the palate but also to engage the senses.
Bettina Campolucci Bordi’s Chickpea Omelette
Try Bettina Campolucci Bordi’s savoury go-to breakfast recipe that will transport you to sun-kissed holidays in Asia, filled with swaying palm trees, sandy beaches, and those carefree, humid curls!
Tom Hunt’s Chocolate Tasting
Try this chocolate truffle recipe by food educator Tom Hunt, made from a simple water ganache which enhances the natural and intense flavours of the chocolate. Made with nothing but chocolate, salt and water, its designed to maximise the flavour of the chocolate, so that you can taste its true, intense flavour, that is individual to each and every chocolate bar. It’s a great way to revitalise and transform aged chocolate that has become discoloured, into a truly remarkable treat.
Sage infused Cashew & Blueberry Tarts
Michele Mistry, a certified Ayurvedic Health Counsellor of INDIKAAP, presents a beautiful and delicious plant-based dessert that is simple to prepare and guaranteed to impress.
Creamy Chakalaka Oyster Mushrooms Topped With Chimichurri
These oyster mushrooms, paired with creamy chakalaka and coriander-olive chimichurri by Celebrity Chef Lorna Maseko, are a must-try!
Chana Chole Korma, or Coconut Chickpea Korma with Spiced Rice
Try this Chana Chole Korma, also known as Coconut Chickpea Korma with Spiced Rice showcased by Chef Zana Alvarado at the Good Life Show in Johannesburg.
Plant-based gluten-free Italian lasagne
This Lasagne is the perfect fusion of your favourite vegetables and flavours. This easy, plant-based, dairy-free, and gluten-free recipe from award-winning food writer, Amy Hoppy, makes for an ideal crowd-pleasing, meat-free dinner party dish to enjoy with family and friends!
Floating Jack and the Beanstalk Salad
Delight your family and friends with something extraordinary for your festive table by preparing this simple yet enchanting Floating Jack and the Beanstalk Salad, presented by internationally acclaimed wild and indigenous chef, Gregory Henderson.
Farro Risotto, Charred Cauliflower Puree, Ras el Hanout Carrots, Spinach Emulsion
This Farro Risotto recipe presented by Katlego Mlambo, the Executive Sous Chef at Four Seasons, The Westcliff, and a judge on MasterChef South Africa, at the Johannesburg Good Life Show is utterly delicious. It is complemented by Charred Cauliflower Puree, Ras el Hanout Carrots, and Spinach Emulsion.
