So no stock is needed for this soup. Instead, I used dukkah! Dukkah is a mixture of herbs, toasted nuts, seeds and spices originating from Egypt. My family loves it and usually eat it the traditional way: dipping bread into olive oil and then coating with the delicious dukkah.
You can usually find it at most supermarkets or any place that sells gourmet breads and cheeses. Well… this was all I had so I tossed a pile of it in with the water and veggies and left the pot do it’s magic. The result was incredible! Looking at the ingredients on the back of vegetable stock usually consists of lots of preservatives, flavours and salts.
Using dukkah as a replacement in this recipe has greatly increased it’s health factor! Dukkah is made from a small amount of familiar, wholesome and natural ingredients. Now, doesn’t that sound better!
Serves 8 – 10
1 standard size bunch of asparagus
2 brown onions, peeled
1/2 large red capsicum/pepper
1/2 butternut pumpkin, peeled
1 sweet potato, peeled
1/3 white cabbage
5cm piece of ginger, left whole and scored with knife
1 turnip, washed,
1 swede, washed
1/2 cauliflower head, washed
Approx. 20 green beans, washed and ends cut off
1 can of organic kidney beans, rinsed and drained
80g dukkah (any type works, depends on what flavours of herbs, nuts and spices you like) – If you can’t source this normal vegetable stock will do
2 tbsp Himalayan salt
Approx. 3.5 litres of water
1. Chop all of the vegetables (apart from the ginger) into 1-2cm rough chunks.
2. Toss into a large pot with the large piece of ginger, kidney beans, dukkah, salt and water. Use enough water so that the top of the vegetables are covered by about 1cm.
3. Bring to the boil over heat.
4. Cover and reduce heat to medium. Simmer for around 25 minutes or until all the vegetables are cooked through.
5. If it is lacking in flavour at all, add in some more dukkah.
Serve warm with your favourite organic, fresh bread (I used a freshly baked, super dense, organic rye and sunflower loaf).