Recipe Feature: Souper Veg
We get lots of requests to share our recipes from the delis and whilst we’re keen to keep our recipes special for when you come in, we want to start sharing some favourites too. With this chilly weather we thought our Souper Veg Soup would be the best place to start. This soup couldn’t be easier to make and it’s great for reducing wastage, as you can take advantage of those parts of the veg that often get thrown away like the broccoli stems. We love a hot bowl of this with a side of toasted rye bread for an easy meal or an afternoon snack. This also freezes well, so make a big batch and save the leftovers for another time.
100g Broccoli Stems or Broccoli
80g Peeled Red Onion
60g Baby Spinach
60g Bok Choy
60g Butternut Squash Peeled and Seeded
60g Coconut Milk
12ml Olive Oil
10g Peeled Garlic
40g Kale (De-stemmed)
3ml Lemon Juice
On high heat (in a large pot) sauté the ginger, garlic, red onion, broccoli stems and butternut squash in olive oil until tender, for about 20 minutes. Add the coconut milk and water and reduce for about thirty minutes. Whilst reducing that mixture add a pinch of salt to boiling water and cook the bok choy, baby spinach and kale until tender, for about five minutes. Transfer all the cooked ingredients to a blender, add the lemon juice, and blend on high until smooth, adding salt and pepper to taste. If you would like to heat the soup up a bit more after blending, then simply do so over low heat, stirring constantly, being sure to never let it come to a full boil.
Note: If it doesn’t fit in your blender all at once you can always blend it in separate batches and mix together after by transferring the batches back to your large pot.