Name: Nourishing Garden Green Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Soup
Ingredients: 1 medium Brown Onion; 2 cloves of Garlic; 4-5 Rainbow chard leaves; 10 Sweet Potato leaves; 2 Broccoli or Cauliflower leaves; 1 Sprig of Mint (10 leaves); 3 Sprigs of Fennel Frond leaves; 2 Sprigs of Parsley (1/2 cup); 2-3 Nasturtium leaves; 1 Tbsp Tamari (or soy sauce); 1 tsp ground Cinnamon; 1 tsp ground Cumin; 1/2 cup Coconut Milk; 1 tsp Salt; 1 Tbsp Cooking Oil; 3/4 cup Water

Nourishing Garden Green Soup

by sustainableholly | Jun 17, 2021 | Kitchen, Uncategorized, Winter

Winter greens are in abundance and it is the perfect time of year to enjoy warm, nourishing soups. This garden green soup is full of greens that are only lightly cooked, so they retain as much of their nutrients as possible. This soup will make the perfect winter starter or lunch and can be made using any greens you have growing in the garden.

Nourishing Garden Green Soup

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Packed full of fresh nutritious greens from the garden, this soup is delicious served both warm and cold.

Ingredients

1 medium Brown Onion
2 cloves of Garlic
4-5 Rainbow chard leaves
10 Sweet Potato leaves
2 Broccoli or Cauliflower leaves
1 Sprig of Mint (10 leaves)
3 Sprigs of Fennel Frond leaves
2 Sprigs of Parsley (1/2 cup)
2-3 Nasturtium leaves
1 Tbsp Tamari (or soy sauce)
1 tsp ground Cinnamon
1 tsp ground Cumin
1/2 cup Coconut Milk
1 tsp Salt
1 Tbsp Cooking Oil
3/4 cup Water

Instructions

1. Finely dice the onion. Add oil to a frypan on medium-low heat and cook the onion for 10 minutes or until slightly golden.

2. Add in the garlic and cook for 1 minute. Add in the cumin and cinnamon and stir to mix, cooking for a further 1 minute.

3. Add in the coconut milk, Tamari, and 3/4 cup of water. Cook for 5 minutes, stirring regularly. Remove from the heat and allow to cool.

4. Rinse your greens and remove the stems.

5. Fill a wide bowl with cold water and ice and place it beside the stove. Place a wide pan, (or wok) on medium heat with 3-4 inches of water. Heat until the water is simmering.

6. Blanch your leaves in the simmering water and then add to the iced water to cool. This will lightly cook the leaves and help them remain bright vibrant green. Do this in stages with each type of leaf. Blanch the thicker leaves such as Rainbow chard, Broccoli, Cauliflower leaves, and Sweet Potato leaves for 45 seconds. The more delicate leaves such as Mint, Nasturtium, and fennel for 20-30seconds.

7. Strain off the green from the water.

8. Blitz up the cooled onion mixture and greens in a blender or similar (stick mixer, Nutribullet).

9. Transfer the mix to a saucepan and add salt (to taste) and reheat to serve or enjoy cold.

OPTIONAL: Top with mixed seeds (sesame, pumpkin, sunflower), edible flowers, and baby mint and nasturtium leaves. Serve with buttered Toast.

Notes

The Sweet potato and Broccoli leaves can be substituted with other garden greens you have growing in the garden such as Spinach, SilverBeet, Asian greens.

The darker the greens are in colour, the more vibrant green the soup will be.

Curried Sweet Potato Soup

by sustainableholly | Apr 22, 2021 | Kitchen

This curried sweet potato soup is my FAVOURITE! Preparing batches of soup is a great way to have extra meals on hand in the freezer. Preparing meals ahead of time means you will have options for a quick and easy lunch or dinner and won’t be as tempted to buy takeout. Saving you money and a more eco-friendly option.

This sweet potato soup is topped with vegetable peel chips which taste amazing! So crunchy and quick to make. You can make these with any meals you are making where you want to peel the vegetables first. For this soup, you don’t need to peel the vegetables first but I like to just so I can create these crunchy chips to serve on top! A great way to get kids more excited for soups.

Curried Sweet Potato Soup

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 35 minutes

This hearty, winter warming soup is packed full of flavour and topped with crunchy vegetable skin chips. A great way to get the most out of your Sweet Potatoes.

Ingredients

3 Medium Sweet Potato
2 Carrots
1 Fresh Red Chilli
2 Garlic Cloves
1 Medium Onion
1 Can Organic Coconut milk or Cream (400ml)
1 tsp Coconut oil
1 TBS Curry Powder
1 TBS Tumeric Powder
1 tsp Mixed Dried Herbs
2 tsp Tamari Sauce
1 tsp Apple Cider Vinegar
2 tsp Salt

Instructions

Preheat the oven to 190 degrees Celsius on fan bake.
Wash and peel the vegetables placing the skins in a bowl, coat with the coconut oil, and set aside. Roughly chop the Sweet Potato into 5cm Chunks. Cut the carrots lengthwise down the middle and in half across the width.
Place the chopped vegetables in a roasting dish and coat them in vegetable oil. Sprinkle on the Curry Powder, Tumeric, and mixed herbs and mix to coat.
Cook in the oven for 45-50minutes until slightly golden and easy to pierce with a fork.
While that is cooking dice up your onion and add to the frypan with 1 TBSP oil and saute until cooked. Add in the garlic and chilli and cook for a further few minutes until the garlic is slightly brown. Remove from the heat and add to a large pot.
Once the vegetables are cooked add them to the large pot along with the onion mix. Add 1/2 cup hot water to the roasting pan and use a spoon to get all the flavor off the bottom and side. Add this to the pot too.
Pour in the can of coconut milk or cream. Then add half of the can with water and stir to get the residual coconut milk from the sides. Add this to the pot too.
Add the tamari, salt, and apple cider vinegar to the pot and simmer on low heat for 20 minutes mashing the vegetables in every now and then. Once the vegetables have all been integrated and mashed. Turn the heat off and allow it to cool slightly.
Place your vegetable skins on a baking tray and sprinkle with a little salt. Cook at 190 degrees celsius for about 5 minutes turning once halfway through. Keep an eye on them as they are so thin they will overcook easily. Remove when they are golden and slightly crispy. They will also crisp up as they cool.
Blend your soup. I like to use a stick mixer in the same pot but you could do two batches in a blender ( just be careful not to blend very hot soup or it may explode out the top!).
Add your soup to a bowl and top with the crunchy skins. I have also added basil flowers and baby sweet potato leaves to serve.

Notes

You can swap out some of the sweet Potato or Carrot for Pumpkin or Potato. To make a Thai Style soup just add a crushed lemongrass stalk in to the pot while it simmers, then remove before you blend it.