- 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:
- Make the green tea (loose-leaf is the best) and allow to steep while you start the soup.
- Place herbs, garlic and ginger in TM bowl and chop 5 secs/speed 7.
- Add onion and chop 2 secs/speed 6.
- Add turmeric, pepper, onion, and coconut oil and cook 5 mins/100C/Reverse/speed 1.
- Add beetroot, cabbage, vegetable stock paste, strained green tea and water and cook for 30 mins/100C/Reverse/speed 1.
- Add lemon juice to taste and mix for 5 secs/speed 2.
- 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.