Zita Steyn
Now that we are done with eating all things beige and carb related, January is the time to consume everything and anything green and packed full of vitamins.
Watercress, pea and sweetcorn soup with mint and onion popcorn
(Serves 4)
This is one of my absolute favourites, with the mountain of white popcorn gloriously set off against the greenest of greens.
Ingredients
Butter, ghee or olive oil
1 medium onion, chopped
2 celery stalks (about 120g trimmed weight), roughly chopped
1 large garlic clove, chopped
110g peas, fresh or frozen
1 ear of sweetcorn, kernels sliced off
125g yellow split peas, rinsed
625-750ml vegetable stock
200g watercress, leaves and stalks
375ml full-cream milk or milk substitute, such as almond or coconut milk
Large handful of mint leaves
Sea salt and freshly ground black pepper
For the popcorn
1½ teaspoons coconut or rapeseed oil, or butter
40g popping corn, preferably organic
2 teaspoons melted butter
Pinch of sea salt
1 teaspoon finely shredded mint leaves, plus extra to serve
½ teaspoon dried garlic powder or granules
Directions
Heat a tiny bit of butter, ghee or olive oil in a saucepan and gently sweat the onion with a large pinch of salt until soft and translucent.
Add the celery and cook for another few minutes before adding the garlic.
Cook for another minute or so, then add half the peas and half the sweetcorn kernels, with the split peas and stock.
Bring to the boil, then reduce the heat and simmer gently for 20-25 minutes, until the split peas are tender.
Extracts from Good Better Green by Zita Steyn ( Available at R328 on Loot.co.za)
Photography by Nassima Rothacker
The Independent