Fresh Tuna and Quail Egg Salad Nicoise
10th April 2015
New You Boot Camp’s Pea and Mint Soup
10th April 2015
Ingredients
- 1 sweet potato
- 1 Can green lentils
- 1/2 bag of Curly Kale
- 1/2 bag of Spinach Leaves
- 3 cloves garlic
- 1 red onion
- plain Goat's Yoghurt
- dried thyme or 2 sprigs of Fresh Thyme
- Fresh Coriander Chopped
- fresh mint
- Pinch of Cayenne Pepper to taste
- Pinch of Black Pepper to taste
- 1 tsp coconut oil
- 2 3/4 cup water
- 1/2-1 tsp Swiss Marigold Bouillon
- Ground seeds (sesame, flax, pumpkin, sunflower seeds)
Servings:
Instructions
- Peel and chop the sweet potato. Cook in enough water to just cover the sweet potatoes
- When soft, drain sweet potato water into a separate container for later use in this soup.
- Saut the lentils, and red onion in one teaspoon of coconut oil, then add the kale and spinach and sweat down. Now add the thyme while cooking
- Add this mix to the blender
- Add sweet potato water to the blender or (2-3 cups filtered water)
- Add the garlic
- Add the cooked sweet potato
- Add the whole pumpkin seeds
- Blend it all well.
- Pour the blended mixture back into the pot and add the Bouillon, cayenne and black pepper and yoghurt
- Add more water if you feel this soup is too thick
- Add the chopped coriander
- Simmer for 5 - 10 minutes
- Stir in the Extra Virgin Olive oil at end only just before serving do not cook
- Sprinkle ground seeds after serving
- Olive oil is at end only do not cook!
