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