Name: Broad bean, coconut water and rose geranium soup, kale crisps
Yield: Serves 8 Starter Portions
Ingredients: 300 ml vegetable stock; 250 ml coconut water; 64 g broad bean purée – 8g per serving; 400 ml broad beans – peeled; 40 shoots radish sprouts – 5 per serving; 24 shards kale crisps – 3 shards per serving; 1 g garlic – grated; 25 ml oil; 25 g onion; 32 shavings (16g) fresh coconut, toasted – 4 shavings per serving; 70 ml rose geranium syrup; salt; 35 g rose geranium leaves

Preparation info

Serves
8
Starter Portions

Difficulty
Easy

Appears in

Mile 8

By David Higgs

Published 2018

About

This recipe was one of those that came out of our insane vegetable garden on the roof of the Saxon parking lot. Fresh broad beans and fresh rose geraniums. Crazy combination… As in crazy good.

Ingredients

Rose geranium syrup

35 g rose geranium leaves
250 ml coconut water

Starter
Gluten-free
Vegan

Method

To create the rose geranium syrup, place the ingredients in a vacuum bag and vacuum seal, and steep until needed.

Peel and finely dice the onions. Gently cook out in the oil with the garlic until soft but not coloured. Add the vegetable stock to the pot and bring up to a simmer. Add the beans and cook until just tender. Blend in a Thermomix jug until smooth. Stir in the rose geranium sy

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Ingredients

Rose geranium syrup

Method

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