Kamalaya's Bowl Full of Goodness

This week we were lucky enough to have the ladies from Kamalaya pop in and say hello. They gave us a few tips on healthy living. Did you know drinking alcohol will cause bags under your eyes? It’s safe to say we declined that glass of Sauvignon Blanc with dinner.

But it got us thinking about what else we eat and drink and how it makes our bodies feel. We live in a more health-conscious society but there are little tricks of the trade that can help us on our quest to wellness. And as the elusive weekend is knocking on our doorstep we’ve got a Kamalaya soup to right the wrongs and as the weather is slowly turning, it’s the perfect treat in this Autumn season. 

Green Vegetable Soup
Serves 2

This vegetable soup is a potent blend of vegetables, herbs and spices, loaded with essential nutrients for restoring health and vitality. Rich in chlorophyll, it is an effective blood cleanser and antioxidant source. This is a very nourishing dish to support your detox or weight loss programme. To maximise the nutritional value, cut your vegetables finely to reduce cooking time.

Ingredients
Asparagus 60 g
Carrot 60 g
Broccoli 80 g
Spinach 100 g
Garlic, finely chopped - 3 cloves
Shallot, finely chopped - 2 tbsp
Bay leaf - 1
Zucchini 100 g
Leek 60 g
Celery French 25 g
Vegetable stock 500 ml
Sea salt - Pinch
Ground black pepper - To taste
Coconut oil 7 ml
Herb garnish * 2 tbsp
* The Herb Garnish in our video was a mix of fresh parsley, tarragon, kaffir lime leaf, galangal, mint, coriander, ginger and lemongrass. You can make your own mix to suit your personal taste and what’s available. You need about 2 tablespoons when chopped.

Method
1. Place the vegetable stock, garlic and shallots in a saucepan and bring to a gentle simmer.
2. Prepare all the vegetables by chopping finely. The aim is to minimise cooking time to preserve the nutrients.
3. Once the stock is simmering, add all the chopped vegetables and the bay leaves. Simmer for 5-6 minutes (until vegetables are soft, but the green colour is still preserved).
4. Remove from heat and allow to cool slightly before blending for approximately 40 seconds on medium speed.
5. Return the blended soup to the saucepan, reheat and season with salt and pepper to taste.
Serve the soup into bowls and sprinkle each with1 tbsp of the herb garnish mix and a small drizzle of coconut oil.