You will need:

  • Half bunch kale
  • Half bunch silverbeet
  • Half head of broccoli
  • The leaves and ends of a bunch of celery or alternatively 6 celery stalks
  • 1 zucchini
  • 1 leek
  • 3 cloves of garlic
  • 1 cup green lentils
  • 2 litres vegetable stock
  • 1 can coconut cream
  • Pinch of Cayenne pepper
  • 1/4 teaspoon Chilli flakes
  • 1/4 teaspoon Garam masala
  • Salt and pepper to taste

Method

To prepare celery:

Remove the base, cut desired celery stalks from the bunch so that the tops and leaves remain. Store stalks covered in fridge for future snacks, meals etc. Cut all leaves away from the tops of the celery stalks. Use the top of the celery stalks not desired for regular consumption and sweat in saucepan along with other vegetables (instructions below).

Meanwhile,

  • Chop all remaining vegetables roughly and sweet them off in a large saucepan over a low heat omitting celery leaves, kale and silverbeet.
  • Add lentils and cover with 2 litres of vegetable stock and allow to simmer for 45 mins
  • Add celery leaves halfway through cooking time.
  • Turn off heat after 45 mins or until lentils are tender and place silverbeet and kale on top of soup to wilt.
  • Add a can on coconut milk and then blend to desired consistency.
  • Taste for seasoning.

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