Servings
3
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 tbsp chives, chopped
- ½ cup spring onions, chopped
- 4 large potatoes, peeled and cubed
- ¾ cup zucchini, chopped
- 1 cup kale, chopped
- 1 green capsicum, diced
- 270mL tin coconut milk
- 1 tbsp lemon juice
- 2 cups fresh herbs (basil, flat-leaf parsley, sage, dill, tarragon), finely chopped
- 1½ cups vegetable stock
- Celtic sea salt
- Freshly cracked black pepper
- Freshly cracked black pepper
- Garnish with mung beans, sliced
- chilli, crispy kale and spring onions (optional)
Method
- Melt the oil in a medium saucepan over medium-high heat. Add the chives and spring onions and stir frequently for 2 mins or until softened.
- Add the potatoes, zucchini, kale, green capsicum, coconut milk, lemon, herbs and stock and bring to the boil. Reduce the heat to low, then cover and simmer for 20 mins. Add more stock if needed.
- Remove from the heat and allow to cool slightly. Purée in a food processor or blender until smooth.
- Season to taste and garnish with mixed sprouts, sliced chilli, crispy kale and spring onions. Serve.
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