Green Power Ranger Soup
- 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)
- 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!
- 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:
Chef Mokgadi Itsweng’s Dikgobe Bowl with Grilled Mushroom Skewers with Chimichurri Sauce
Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.
Superfood Protein Smoothie Bowl
This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.
Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin
Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.
Avocado & Hummus Frozen Lollies
Plant-based iced treats have been predicted as the hottest (or coldest) food trend for 2023!
Discovering 4 Cape indigenous ingredients
Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary.
Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.
Cape Spice Soga Grapefruit & Rasberry Fiz
Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.
Food that fuels your purpose
In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn – Vata season.
Thai Satay Sweet Potato Salad
Try this tasty Thai Satay Sweet Potato Salad for an exotic yet easy summer lunch. Sweet potatoes are wonderfully delicious and nutrient rich.
Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!