
Warm up from the inside with this delicious and nutritious hearty vege soup with the peppery bonus of fresh, young kawakawa leaves.
Yummy!

8-10 young kawakawa leaves with the stem removed, torn into inch size pieces
1 large onion sliced and sautéed in coconut oil or ghee (or the oil of your choice)
2 carrots, diced
1 large parsnip, grated
2 large kumara chopped
1 cup of diced pumpkin or butternut
6 largish mushrooms, chunky chopped
1 cup Chickpeas or lentils (pre-soaked)
1 tin chopped tomatoes
2 litres vege stock
2-3 cloves of garlic, crushed
1 small knuckle of fresh ginger (about a heaped teaspoon full once finely chopped)
Water as/if needed to cover the ingredients.
Salt to taste
Add the sautéed onions and all other ingredients to a slow cooker, or large pot. Once the mix is hot, add the crushed garlic and cook until chickpeas or lentils are ready. Blend or mash if desired, and serve with a dollop of sour cream, natural yogurt or a swirl of coconut cream and your favourite bread. Bon Appetit.

UNIQUE RANGE OF KAWAKAWA PRODUCTS
Earth Energies New Zealand Limited
3315 State Highway 2, Mangatarata
RD6, Thames
07 8673448 0276677710
Great recipe using kawakawa. Thank you 🙂
Your welcome, its a privilege working with natures best and we enjoy sharing our learnings so everyone can enjoy the benefits of native goodness. Best, Marie
Beautiful recipe I definitely want to try! If I use a slow cooker for it, how long should it cook for?
Hi Trisha, Thanks for the feedback, now i have not tried it in a slow cooker, however I should imagine 3 or 4 hours would do the trick and I would add the kawakawa leaves in the last 1/2 hour. Let us know how you go and what we should change for slow cooker. Best, Marie