Cleansing, Detox Green Soup:a stunning green cleansing soup, served with crispy tofu
Tahini sauce is made from ground sesame seeds, which are highly nutritious in their own right. Sesame seeds contain up to 55 percent oil and 20 percent protein. Tahini is a brilliant way to obtain B vitamins like thiamine, along with minerals, including magnesium, copper, manganese, phosphorus, iron and zinc.
1 medium white onion finely chopped
1 celery stalk finely chopped
2 cloves of garlic finely chopped
piece of ginger grated
1 tsp of cumin
pinch of coarse salt
1 head of broccoli and stalk
2 handfuls of kale
2 handfuls of spinach
2 cups of homemade veg stock (or Kallo organic low salt)
200g Organic firm tofu
1 tsp tahini Dressing
2 tsp light tahini
juice of 1/2 lemon
1 tbsp olive oil
1 clove garlic
1 tbsp water
How to make it…
Start by cutting your block of firm tofu into cubes and arranging on a baking tray. Season with salt and pepper, then bake in the oven on medium heat for 15-20 minutes until golden and crispy. Add a tablespoon of coconut oil to a large pot on medium heat and add in the celery and onion.
Sprinkle in the cumin and a good pinch of coarse salt and stir well. Pop the lid on and let the onions sweat for about 3 minutes. Add the ginger, then then chopped broccoli florets and the stalk (trim the outer layer off the stalk and chop it into 1cm thick pieces). Stir, then pour in the stock and stir again.
Add the garlic, the roughly chopped kale and spinach and stir. Don’t worry if the stock doesn’t cover all of the veg, as they soften it will. Adjust the heat to allow it to come to a simmer and then pop the lid on. Leave it to simmer for about 5-10 minutes, until the broccoli is tender.
When the broccoli is soft, you can turn the heat off and blend the soup using a hand held belnder or transfer to a food procesor. Serve into bowls and top with topping of your choice. The lemony tahini dressing is a perfect companion with this soup!
More recipes over at: www.beetspulseandthyme.co.uk
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• Go nuts for Coconut
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