• 400g green tea
  • 1/4 cup parsley, leaves only
  • 1 coriander root
  • 2 cloves garlic, peeled
  • 1 small knob ginger, peeled
  • 1 tsp turmeric (or a small piece of fresh turmeric)
  • cracked black pepper to taste
  • 100g onion, peeled
  • 1 tsp coconut oil
  • 60g beetroot, peeled and cubed
  • 400g cabbage, finely sliced
  • 2 tsp vegetable stock paste
  • 400g filtered water
  • juice of 1 lemon
  • 30g coconut cream
  • 1 tbsp coriander, leaves only

Method:

  1. Make the green tea (loose-leaf is the best) and allow to steep while you start the soup.
  2. Place herbs, garlic and ginger in TM bowl and chop 5 secs/speed 7.
  3. Add onion and chop 2 secs/speed 6.
  4. Add turmeric, pepper, onion, and coconut oil and cook 5 mins/100C/Reverse/speed 1.
  5. Add beetroot, cabbage, vegetable stock paste, strained green tea and water and cook for 30 mins/100C/Reverse/speed 1.
  6. Add lemon juice to taste and mix for 5 secs/speed 2.
  7. Adjust seasoning if your vegetable stock paste doesn’t have the full amount of salt in it and serve with coconut cream and fresh coriander leaves sprinkled over the top.
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