Base Ingredients
2 tbsp coconut oil (or any other oil preferred)
2 large onions
4 chopped cloves garlic
2 cm chopped or grated piece fresh root ginger
1 chopped fresh green/red chilli
1 l water
Choose 1 to 6 from the following vegetables
Kale
Carrots
Peas
Broccoli
Green Beans
Asparagus
Peppers
Spinach
Cabbage
Water Cress
Spring onions
Seasoning
Rock or Himalayan Salt
Herbs – oregano, rosemary, etc… to your taste
Seaweed (Nori, Kelp Wakame, etc) – use 1 sheet chopped (optional)
Method
1
Gently heat oil in a large deep pan adding in the base ingredients and cook until vegetables are soft.
2
Add in the water and bring up to the boil not actually boiling. Add in the chopped vegetables.
3
Simmer for about 5 mins or until cooked.
4
Add in the Seasoning.
Notes
TIP:
- You can add more or less water as desired but make up to 2 days worth and eat daily.
- It can be frozen if necessary.
- Seaweed can be found in most supermarkets.
- Himalayan salt is available from local health food stores.
Ingredients
Base Ingredients
2 tbsp coconut oil (or any other oil preferred)
2 large onions
4 chopped cloves garlic
2 cm chopped or grated piece fresh root ginger
1 chopped fresh green/red chilli
1 l water
Choose 1 to 6 from the following vegetables
Kale
Carrots
Peas
Broccoli
Green Beans
Asparagus
Peppers
Spinach
Cabbage
Water Cress
Spring onions
Seasoning
Rock or Himalayan Salt
Herbs – oregano, rosemary, etc… to your taste
Seaweed (Nori, Kelp Wakame, etc) – use 1 sheet chopped (optional)