Warm up from the inside with this delicious and nutritious hearty vege soup with the peppery bonus of fresh, young kawakawa leaves.
Kawakawa is truly natures gift. It is found in abundance in many parts of the country, and if you’re really lucky you will have some growing on your own property. Kawakawa is a rejuvenating and stimulating tonic that is great for our digestive system. It is a truly holistic way to treat our food when we use what is growing close to us – provided as needed by mother nature. Bless.
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.