Sharon’s Veggie Soup

 

Sharon Gardner is the founder of Core of Life (uk), and SG Wellness, a holistic wellness company. She is a naturopath with a background in Health Sciences and holds a diploma in teaching Pilates, which allows her to take a holistic approach in how she promotes health and wellness.

Her work involves supporting individuals on their wellness journey’s; she is a plant-based nutritionist and lecturer; a cookery school teacher; a holistic wellness practitioner and chef.

As a plant-based chef, Sharon loves to share this knowledge with all those she has the pleasure of working with. Ensuring that nothing is missing, from the look of the dish to the taste. For Sharon it’s all about ensuring that those ‘vegan flavours of the Caribbean’ are present throughout each and every dish that is created.

 

Why not try out Sharon's Veggie Soup

Ingredients: (serves 4)

• 2 litres of water
• 5 stalks of fresh thyme stalks
• 1 x bay leaves
• 6 x pimento berries, crushed
• 1 scotch bonnet, left whole
• 1 x white onions, diced
• 2-3 garlic cloves, minced
• 2 large carrots, peeled and sliced - optional
• 200grams (small piece) of yam, peeled and cubed
• 200grams (small piece) of pumpkin, peeled and cubed
• 1 medium cho cho/christophene, peeled and cubed
• 1 can of cooked lentils, drained and excess salt washed off
• 1/2 cup plain/wholemeal flour and enough water to make a firm dough
• (for spinners)
• 1 packet of pumpkin soup mix
• 1 teaspoon garlic granules
• 1 teaspoon onion granules
• 1 teaspoon black pepper
• 1 teaspoon of sea salt or to taste

1. Put the water, thyme, bay leaves, pimento, scotch bonnet pepper, onions, garlic and pumpkin soup mix into a large pot and bring to a boil.
   
   
2. Now add the carrots, yam, pumpkin, cho cho /christophene into the pot, turn the heat down to a medium setting and cook with the lid on, for 10 minutes.
   
   
3. While soup is cooking, mix the water into the flour to create a dough, and knead for a few minutes until the dough is firm to touch. Add the lentils to the pan, and stir in.
   
   
4. To make the spinners pinch off a small amount of the dough, and roll into a ball between the palms of your hands. Continue to roll the ball of dough between the palm of your hands until it forms a small sausage shape, and drop into the pot. Continue this process until all the dough has been used up.
   
   
5. Now add the garlic and onion powder, black pepper and 1 teaspoon of the sea salt to the pot, cover and simmer for 15 minutes. Once it is ready, taste and adjust the salt and pepper if needed.