Supercharged Food by Lee Holmes

Author:Lee Holmes
Language: eng
Format: epub
Publisher: Allen & Unwin

Add the vegetable stock to a stockpot over high heat. Bring to the boil then add the galangal, lemongrass, lime leaves, spring onion and stevia. Reduce the heat to medium and simmer for 5 minutes. Add the coconut milk, chillies, apple cider vinegar, tamari and carrot and simmer for 10 minutes. Add the capsicum and mushroom and cook for a further 5 minutes.

Remove the soup from the heat and add the lime juice and zest.

Ladle into bowls and garnish with the coriander, if using.

GREEN BEAUTY SOUP

WF DF GF SF VEG VG Serves 3

Greens with benefits. A top-notch super bowl of seasonal ingredients with a punchy taste and fabulous colour. This dish has the flexibility for you to use your favourite fresh ingredients.

1 tablespoon cold-pressed extra virgin olive oil

1 onion, chopped

1 leek, white part only, trimmed, washed and chopped

3 garlic cloves, chopped

2 celery stalks, sliced

2 heads of broccoli, chopped

1 bunch of kale, stems removed and leaves chopped

500 ml (17 fl oz/2 cups) vegetable stock

400 ml (14 fl oz) additive-free coconut milk

pinch of Celtic sea salt

freshly ground black pepper, to taste

2 tablespoons freshly squeezed lemon juice, to serve

nutritional yeast flakes, to serve

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