Baby Marrow, Kale and Waterblommetjie Soup
This nutritious green veggie soup is easy to make, and delicious served with a topping of fresh chives and lemon zest. With a taste similar to young green beans, waterblommetjies are indigenous to South Africa, growing mostly in Cape dams and marshes, and they came into season in mid winter.
Feeds
4People
Preparation time
60Min.
Difficulty
easy
Ingredients
- ungrouped
- 500 g waterblommetjies
- 15 ml olive oil
- 1 onion, cubed
- 2 leeks, sliced
- 3 cloves garlic, thinly sliced
- Robertsons atlantic sea salt
- 1 packet Knorr thick Vegetable Soup
- 1 Knorr vegetable stock pot (dissolved in 400ml hot water)
- 400 ml water
- 6 large courgettes, sliced
- 10 kale (or spinach) leaves, stalks discarded and roughly chopped
- 1 lemon, juice & zest
- 10 g chives, chopped
- Robertsons black pepper
Preparation method
- ungrouped
- Prepare the waterblommetjies by trimming them, and then leaving them to soak in salt water for 1 hour. Drain and rinse.
- Heat the olive oil in a large pot over a medium heat. Add the onion, leeks, garlic and a pinch of Robertson’s Atlantic Sea Salt. Cook until soft, stirring occasionally.
- Add the waterblommetjies, Knorr Thick Vegetable Soup, Knorr vegetable stock pot and water.
- Bring to the boil, then turn down the heat and allow it to simmer slowly. After 10 minutes, add the courgettes and kale, and continue for a further 20 minutes, until everything is soft and cooked through.
- Blend the soup until smooth, pushing through a sieve at the end if need be. Otherwise, leave slightly chunky.
- Season with Robertson’s Atlantic Sea Salt, Robertson’s Black Pepper and lemon juice to taste.
- Serve the soup hot, topped with chives and lemon zest.
Nutrition
- Nut Free
- Vegetarian
- Better for you
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