Brace yourself Capetonians, Winter is around the corner. The evenings are getting colder and now is the time to strengthen yourself with nourishing food. Souping is a good way to combine varieties of nutritious produce in a delicious way. This soup is god’s pharmacy in a bowl, full of organically grown vegetables from Abalimi Harvest Of Hope, all known for their weapon cabinet full of powerful nutrients, tailor-made to built up your immune system. A few added superfoods such as Oh Mega tahini, turmeric, Crede Organic Virgin Coconut Oil and shelled hemp seeds, take the health benefits of your soup to a whole new level.
Not every soup requires extra stock to add flavour. Roasting a variety of root vegetables and peri peri chillies coated in fragrant Crede Organic Virgin Coconut Oil will do the trick and excite your taste buds. And have you ever added a bunch of roasted coconut coated spring onions into your blender with your soup? What a fantastic natural flavor explosion!
There’s so much more one can do with Oh Mega tahini. Adding it to hummus or baba ganouj is one option. Adding some to my coconut squash soup gives it a surprising nuttyness. Tahini is also known to be a powerful immune booster, rich in several minerals and loaded with Vitamin B.
A beautiful blend of root vegetables and pumpkins, in different shades of orange are a nourishing source of Vitamin B, K, A and C, contain plenty of fibre, are rich in plant based protein, amino-acids, healthy fats, minerals and antioxidants; a symphony of goodness. It doesn’t get any healthier.
- 1 large butternut from Harvest Of Hope, peeled and cut in quarter
- As much small round peri peri chillies as you can handle from Harvest Of Hope or any other type of fresh red chillies
- 5 – 6 medium sized whole carrots, peeled
- 4 – 5 gem squashes from Harvest Of Hope
- 1 large bunch of spring onion from Harvest of Hope
- 1 large bunch of celery greens from HOH
- 4 – 5 cloves of garlic
- 3T Tahini from Oh Mega
- Crede Virgin Organic Coconut Oil to coat vegetables before roasting
- a good handful of sunflower seeds from Atlas Trading
- 2T Turmeric from HOH (alternatively from Atlas Trading)
- 3T desiccated coconut
- 1t organic shelled hemp seeds from Superfoods per serving
- 1T coconut shavings per serving
- 3 cups of water
- 250ml – 400ml of coconut milk
Roast it, then soup it in 8 steps
I love this method, because it adds loads of flavour and natural sweetness to your soup. Start by washing your vegetables, peel them, then coat generously with Crede Virgin Organic Coconut Oil. This prevents your root vegetables from drying out, aids roasting and loads them with healthy fatty acids and a slight coconutty flavour.
Step 1: Wash all your veggies thoroughly and peel the carrots and butternut. Clean your spring onions thoroughly as sand sometimes hides in between its layers, but don’t cut anything off as I’d like you to use all of it! You’ll be surprised how much flavour whole-roasted spring onions will add to your dish later on.
Step 2: Coat your carrots, peri peri chillies, whole cloves of garlic, spring onions and butternut with Crede Virgin organic Coconut Oil. Add to a oven dish, sprinkle with sunflower seeds and roast at 200 degrees for 15 – 20 minutes in a preheated oven. For extra sweetness, I add a drizzle of raw, unheated TNT honey from Harvest Of Hope. All you want is to give your veggies some colour for flavour and sweetness, you don’t want to roast them until they are cooked through.
Step 3: Wash and halve gem squashes, then add to a pot, place a bunch of celery green on top and steam with 2 cups of water and some sea salt until the squashes are cooked.
Step 4: Take squashes out of the pot, remove seeds and scrape out the flesh. Dispose celery greens but keep the water in the pot. The celery greens will allow your squashes to absorb a lovely vegetable soupy flavour.
Step 5: Take the roasted vegetables out of the oven, and squeeze the garlic out of its peel, add everything into the pot with the squash cooking liquid, add an extra cup of water and simmer for another 15 minutes until vegetables are soft. But be careful not to overcook the vegetables; they shouldn’t be mushy as this would compromise valuable nutrients.
Step 6: Once your vegetables reached the right texture move all the contents of your pot into a blender or food processor, add coconut milk, desiccated coconut and tahini, then blend until smooth.
Step 7: Pour blended soup back into the pot, add turmeric, a pinch of black pepper, sea salt to taste and simmer for another 5 to 10 minutes and add more coconut milk until the soup has the desired consistency.
Step 8: Serve in a bowl and garnish with fresh coriander, coconut shavings and and few sprinkles of shelled hemp seeds. Although shelled hemp seeds have a mild nutty taste and are high in Omega 3, some people don’t like them. In this case feel free to substitute with raw or roasted sesame seeds.