This is one of my best creations so far the fabulous multi coloured kaleidoscope soup.
First make a wonderful orange soup as the base. I made one with split peas, squash and sweet potatoes.
I put the following ingredients in a slow cooker on a medium or high setting until everything was soft and tender. It can be done overnight and takes 6 to 8 hours to cook the peas properly. Or just cook in a good pan with a lid and simmer for an hour or so.
½ tsp ground turmeric, 150 g yellow split peas, 1 ltr vegetable stock, 1 bay leaf, 1 leek sliced, 1 stick celery, 1 sweet potato peeled & diced, 1 red onion sliced, 2 garlic cloves crushed, ½ tsp Himalayan salt
For the multi coloured soup whizz some up in a blender to make a thick orange puree.
The other colours come from the cashew cream. First soak 150g of cashews in water overnight then drain and liquidize with about 150 ml of water and a pinch of salt. To make a thick white cream.
Now divide this into 3 equal parts. The first one stays as it is as the white cream. To the second portion add about 50g of lightly steamed beetroot. Liquidize this in a good blender to make the bright beetroot coloured cream. To the other portion add about 50g of cooked spinach and some fresh parsley and coriander.
Now start swirling the result depends on the consistency. If the soup and purees are too thick they don’t swirl together. Too thin and they melt into each other. So the soup and creams need to be thin enough to run but thick enough to stay separate.
As you eat swirl it a bit more for a wonderful kaleidoscope effect.
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