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.
Feeds
4Person
Preparation time
60Min.
easy
Ingredients
- 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
Preparation method
Nutrition
- Nut Free
- Vegetarian
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