Lisa's Recipe #1 - Nourishing soup

Here's our attempt at looking after you properly - to provide you with some delicious food to fuel your life. We'll share these recipes which are courtesy of the super talented Lisa Johnson from Duke Street Cook School and Provisions 

Please try it out and let us know what you think. 

Leafy Greens with Indian spices & Coconut

(You can add some rice to fatten up, Serves 4)

Ingredients

• 200g swiss chard, trimmed, leaves and stalks.
• 150g cavolo nero, stalks removed, cut into 4cm-wide pieces
• 200g curly kale, stalks removed, cut into 4cm-wide pieces
• ¼ small white cabbage, cut into 1cm-thick strips (250g net weight)
• 2 tbsp coconut oil
• 1 large onion, peeled and thinly sliced
• 2 garlic cloves, peeled and thinly sliced
• 3.5cm piece ginger, peeled and finely chopped
• 1 red chilli, deseeded and finely chopped
• 1 tbsp Indian spice mix (Equal amounts of fenugreek, fennel, black mustard, nigella and cumin seeds).
• 440ml coconut milk
• 500ml vegetable stock
• Salt (to taste)
• 15g coriander leaves, roughly chopped
• Grated zest of 1 lime, plus 1 tbsp juice
• 60g freshly grated coconut (optional) 

Method

Add all the cabbages to a large saucepan of well-salted boiling water,

boil for three minutes, then drain.

Put the coconut oil in a large pan on medium heat. Fry the onion, stirring until

caramelised and soft. Add the garlic, ginger, chilli and spices, fry for a couple

of minutes, for the garlic to take on some colour, then add the coconut milk, stock and three-quarters of a teaspoon of salt, and simmer for five minutes.

Add all the cabbages to the pan, simmer for five minutes, until soft, then take off the heat. Stir in the coriander, lime zest and juice, sprinkle on the fresh coconut, if you have, and serve.