Print Options:

Crunchy Kale Salad with Tahini Dressing

Yields1 Serving

 1 brown onion, sliced roughly
 2 cloves of garlic, chopped roughly
 2 carrots, sliced
 ¼ head of cauliflower
 ¼ head of broccoli
 ¼ head of cabbage (any green variety)
 200ml vegetable stock
 1 can of organic chopped tomatoes (or 8 fresh tomatoes)
 Himalayan Pink Salt & Black pepper to taste
 ½ inch of ginger root (or 1tsp dried)
 ½ inch of turmeric root (or 1tsp dried) Coconut oil
Raw Ingredients
 ½ cucumber
 3 tomatoes
 1 handful spinach
 ½ bunch of basil
 ¼ bunch of coriander
 ½ tin of chickpeas (garbanzos)

Start by gently frying the onions and garlic in a little coconut oil. After 3 minutes, throw in the carrots, cauliflower, broccoli, cabbage and allow to cook for another 3 minutes


Now add the stock and tomatoes/can of tomatoes – allow to simmer for 20-25 minutes until the vegetables are softened a little.


In the meantime, roughly chop the raw foods and put into a blender and blend until smooth


When the soup has simmered for 20 minutes transfer it in batches (as much as your blender will hold) and blend it all together until smooth with the raw blended mixture too.


It may take a couple of batches into the blender, but you want to end up with a smooth soup. Serve with a sprig of coriander or basil and enjoy warm!