In Green Kitchen at Home, David Frenkiel and Luise Vindahl share over 100 vegetarian recipes for the family favourites which feature in their own kitchen every day of the week.
From quick, delicious weekday breakfasts and dinners, to more elaborate meals for weekend celebrations, this is food that will make you look and feel great.
To prepare the lentil topping, add the cooked lentils to a small bowl, stir through the oil and zest and seasoning to taste. Set aside.
For the soup, heat the oil in a large saucepan on a medium-low heat. Roughly chop the onion and garlic, add them to the pan along with the ginger and sauté for about 10 minutes or until the onion begins to soften. Add the peas and broccoli to and sauté for a further 5 minutes. Add the stock and season to taste.
Bring to the boil, reduce the heat and simmer until the vegetables are tender, stirring occasionally so the soup doesn’t burn. Remove from the heat and stir through the coconut milk and mint. Using an immersion (hand) blender or food processor, blend until smooth.
Top with a sprinkling of lentils, pumpkin seeds, mint and some seasoning and a drizzle of oil, along with toast on the side.
This is an edited extract from Green Kitchen At Home by David Frenkiel & Luise Vindahl published by Hardie Grant Books RRP $39.99 and is available in stores nationally.
Photographer: ©David Frenkiel
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