Although it is spring already, there are still some cold days ahead of us with some parts of the country experiencing snow this time of year. For this reason, we are sharing a wholesome recipe for a super soup that is made with lots of greens, moringa and hemp seed powder for extra health benefits. The soup recipe below makes use of various super foods such as covo, an indigenous leafy green from Zimbabwe, but kale can be used instead. We paired it with a herbed flat bread to balance nutrition with comfort.

Serves: 20+

Ingredients

60ml olive oil

5 leeks, finely chopped

6 baby marrows, finely chopped

1 tsp hemp powder

1 tsp moringa powder

2 bunches spinach, finely chopped

1 bunch covo/kale, finely chopped

Frozen peas, thawed

1 head broccoli, roughly shopped

1 litre chicken or vegetable stock

Method

  1. Sauté the leeks in the olive oil until tender. Add the baby marrows and sauté until tender. Add the spinach and fry until the leaves have wilted. Add the covo or kale and sauté until the volume has slightly reduced.
  2. Add the stock and boil until the vegetables are cooked through. Add the thawed peas last.
  3. Use a stick blender to puree the soup.
  4. In a separate pan sauté the broccoli until tender and add to the soup when serving.

Mini herbed flat breads

3 cups unbleached stone ground flour

1 packet instant yeast

1 punnet parsley, finely chopped

1/4 cup olive oil

1 tablespoon sugar

1 cup warm water

1/4 tsp salt

  1. Mix the yeast, sugar and warm water together until combined. Let it stand for 10 minutes then add to the yeast mixture the olive oil and herbs. Stir to combine.
  2. In a separate large bowl, whisk together the flour and salt then add the wet ingredients. Mix until everything is mostly combined then use your hands to knead the dough for about 1 minute.
  3. Leaving the dough in the mixing bowl, lightly grease the dough with a bit of olive oil; cover, and let rise for 1 hour.
  4. Once done, punch down the dough and continue to divide the dough in half until you have about 30 small pieces. On a lightly floured surface, roll out the pieces of dough until they’re about 3mm thick.
  5. Heat a pan on medium heat. No need to grease it! Cook the flatbread rounds in the dry skillet for about 1-2 minutes on each side. Once done, set aside to let cool slightly. –Ursula Human, Farm fare

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