donna hay magazine

fresh .power soupsgreen soup with chia and almonds1 tablespoon extra virgin olive oil1 small brown onion, chopped4 cloves garlic, roughly choppedsea salt and cracked black pepper800g broccoli, cut into small florets and stalks chopped1 litre vegetable stock1 litre coconut water500g frozen peas½ cup (80g) almonds, roasted¼ cup (45g) black chia seeds, plus extra to serve50g watercress sprigsbaby (micro) mint leaves, to serve``````Heat the oil in a large saucepan over high heat. Add the onion,garlic, salt and pepper and cook for 4–5 minutes or until justgolden. Add the broccoli stalks, stock and coconut water andbring to a simmer. Cook for 3–4 minutes or until the stalks arejust tender. Add the broccoli florets, peas, almond and chiaseeds and cook for 3–4 minutes or until just cooked. Removefrom the heat, add the watercress and stir to combine. Usinga hand-held stick blender, blend the soup until smooth. Dividethe soup between serving bowls and top with extra chia seedsand mint to serve. Serves 4–6.Sneak extra goodness into your day and embrace themighty green power of broccoli and peas with our replenishingblend of nutritious vegetables, super-food chia seeds,coconut water and wholesome roasted almonds.110 http://www.donnahay.comquinoa minestrone with poached egg2 tablespoons extra virgin olive oil1 brown onion, diced4 garlic cloves, thinly sliced700g kent pumpkin (squash), peeled, deseeded and dicedsea salt and cracked black pepper2 litres vegetable stock400g zucchini (courgette), diced1 cup (200g) white quinoa50g cavolo nero (Tuscan kale), trimmed and leaves torn¹⁄³ cup (80ml) white vinegar4 eggsbaby (micro) parsley leaves, to servedried chilli flakes, to serve``````Heat the oil in a large saucepan over high heat. Add the onion,garlic, pumpkin, salt and pepper and cook for 8–10 minutes oruntil just golden. Add the stock and bring to a simmer. Addthe zucchini and quinoa, reduce the temperature to mediumand cook for 15–20 minutes or until the quinoa is cooked.Remove from the heat and stir through the cavolo nero.While the soup is cooking, heat a medium saucepanof water over high heat and bring to a simmer. Reduce thetemperature to low, add the vinegar and use a wooden spoonto create a gentle whirlpool. Crack each egg into a small bowland gently slip into the water. Poach the eggs for 3–4 minutesor until the eggwhite is cooked and the yolk is still runny.Remove with a slotted spoon. Divide soup between servingbowls, top with the poached egg and parsley leaves, andsprinkle with chilli flakes to serve. Serves 4. OPPOSITE PAGE: MARMALADE OAK SPOON FROM FUNKIS. KAMI GLASSES, LONG, FROM GINKGO LEAF.