- sprig parsley
- 1 garlic clove, peeled
- 2 cm piece of ginger, peeled
- 1/2 large brown onion, peeled
- 1 tbsp olive oil, organic
- 1/2 tsp turmeric, ground
- 1/4 tsp cracked black pepper
- 3-4 large white mushrooms or portabellos, roughly chopped
- 500g green tea
- 1 tbsp vegetable stock concentrate
- Himalayan salt, to taste
- coconut yoghurt for garnish, plain
Method:
- Place parsley into TM bowl and chop 3 secs/speed 9. Set aside.
- Place garlic and ginger into TM bowl and mince 2 secs/speed 8.
- Add onion and chop 2 secs/speed 7.
- Scrape sides of the bowl and add olive oil and cook for 3 mins/100C/speed 1.
- Add turmeric, mushrooms, green tea and vegetable stock concentrate and cook 5 mins/100C/speed 1.
- Slowly turn speed dial up to speed 10 to blend soup for 30-40 secs or until smooth.
- Adjust seasoning by adding more salt and some pepper to suit your taste.
- Serve with coconut yoghurt and chopped parsley.