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.
- 500 g water onion (waterblommetjies)
- 15 ml olive oil
- 1 onion, cubed
- 2 leeks, sliced
- 3 cloves garlic, thinly sliced
- Robertsons atlantic sea salt
- 50 g packet Knorr thick tinned 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
- 1 ml Robertsons black pepper, to taste
- 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.
- Nut Free
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