Coconut, chicken stock and vegetable broth
Gluten free, Dairy free
Serves approx. 4
Chicken stock is the original superfood, giving you exceptional and bio available nourishment. This soup is the perfect way to eat those hardier winter greens, especially kale, as the broth softens their sturdy fibre and provides fat-soluble vitamins to ensure their powerful store of minerals (especially calcium), have optimum opportunity to be assimilated. You will get a lot more out of kale when it’s lightly cooked. Coriander and spring onions are a great addition to this when in season, added at the last minute. You can use any seasonal vegetable, cooking the root vegetables first, and adding the lighter ones towards the end.¼ cup Quinoa or Amaranth, soaked in 1 cup water and 1 teaspoon whey or lemon juice (or indeed any whole grain) 1 tablespoon coconut oil 100 gm carrot – well scrubbed, and cut into small dice4 cups chicken or fish stock
9 medium leaves / 50 gm Tuscan Black kale, finely sliced. (If the kale is very large (such as Curly or Russian), reduce the amount) ¾ cup coconut milk 1 tablespoon fish sauce.Leave the grain to soak for 6 hours, or overnight preferably at room temperature.
Add the coconut oil to a medium size saucepan and add the carrots. Cook over a medium heat for one minute. Add the drained quinoa and stock. Cover and cook for 20 minutes at a gentle simmer. Add any lighter vegetable, kale and coconut milk, and cook without the lid for a further 10 minutes and a very gentle simmer. Add the fish sauce, stir through and serve.
Jude Blereau is a wholefood cook and writer based on Perth. www.wholefoodcooking.com.au