Two Good…er
- Available in Melbourne Mon 5 Aug – Fri 23 Aug
- For each lunch bought, @twogoodco donates another to a woman staying in a domestic violence shelter
Please gather your team and place an order if you can, every soup sold will feed one woman in need. Find out more about this here.
If you’re outside of the delivery area, here is the recipe for you, please consider making a donation directly to support their community building work.
Thank you. Jackie
Ultra Greens Soup by Jackie Middleton
EARL’s most popular salad becomes a soup for Two Good Co!
Kale, leek & broccoli soup with edamame, peas and a free-range egg.
Turmeric coconut yoghurt
Vegetarian, dairy & gluten free. Vegan without the egg
Kale, leek & broccoli soup Makes 10 x 400g serves
400g leek, including green inner leaves, washed, 1/2cm slices
100g brown onion, peeled, rough chop
20g garlic, rough chop
30g olive oil
0.5g black pepper from a grinder
7g salt
30g vegemite
2 litres boiling water
1200g broccoli, stalks and all, 1cm sliced
150g curly kale, stalks removed, rough chop
40g parsley, including most of the stalks, finely chopped
Turmeric coconut yoghurt Makes 10 x 20g serves
170g coconut yoghurt
3g turmeric powder
35g gluten free soy sauce (Megachef or alike)
300g edamame beans, no pods, frozen
300g peas, frozen
10 x 63C free-range eggs*
50g coconut flakes, toasted
To make the soup
Saute in a large stock pot the leek, onion and garlic with the olive oil, pepper & salt, until soft, avoiding any colour
Add the vegemite and mix through, well to avoid lumps
Add the boiling water and the sliced broccoli
Simmer for 15 minutes to soften with the lid on
Add the chopped kale & parsley, stir and cook for another 5 minutes
Blitz with an immersion blender, to thicken slightly but leave it fairly chunky
Refrigerate
To make the turmeric coconut yoghurt
Mix all components well
Refrigerate
To cook the eggs
Cook the eggs in a combi oven or immersion circulator at 63C for 60 minutes*
Refrigerate
To bottle into jars
Layer into the jar base the edamame and peas (do this from frozen)
Top with 400g of the chilled soup
Crack the 63C egg into the top, ensuring no shell goes inside
Dollop 20g of the turmeric coconut yoghurt on top
Finish with 5g of the toasted coconut flakes
Seal well. Share with love.
*63C eggs can be substituted for soft-boiled & peeled eggs (it just takes more time 🙂
Works to reheat on stove top or microwave. It’s delicious & very nutritious