Quick, easy to make, delicious and energising. The three leafy salad ingredients in this soup have been used medicinally since Roman times and are helpful sources of vitamins A & C, folic acid, calcium, magnesium and chromium.
What you need
1 onion – chopped
1 tablespoon coconut oil
2 teaspoons apple juice concentrate
500-700ml vegetable stock
85g bag watercress
1 good size lettuce, eg Romaine – shredded1 good bunch parsley – flat leaf is better for this recipe6 leaves of sorrel – shredded (if you can’t find sorrel – but try to because it has a beautiful lemony tang and it’s easy to grow your own – just use some spinach or more lettuce or chard)
2 teaspoons dill (or handful of fresh)
1 teaspoon caraway seeds
1 can beans of choice
160ml coconut creamSome lemon or tamari for flavouring
1 egg, handboiled and chopped
Here’s how
Slowly cook the onion to develop the flavour – about 10 minutes
Add the greenery, stock, apple juice concentrate, dill and caraway seeds
Bring gently to the boil and simmer until all the greenery has wilted
Blend with the beans and coconut cream and adjust the flavour if needed
Serve garnished with hand boiled chopped egg