Pumpkin Falafel Wraps
Enjoy something different for dinner with these pumpkin falafel wraps. If you don't want to make your own flatbreads, use bought pita bread or tortillas. This recipe uses leftover roasted pumpkin.
Libby Weaver’s Brilliant Brassica Soup
Don't throw out your broccoli stalks, they are a key ingredient in this nourishing soup from Dr Libby Weaver.
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Ingredients
- 2 heads broccoli, roughly chopped, including stalks
- 2 tablespoons coconut oil
- 1 cauliflower, heads and stems roughly chopped
- 2 stalks celery, chopped finely
- 1 onion, chopped
- 4 cups vegetable stock
- 1 handful parsley, chopped
- 1 handful mint, chopped
- 1 can coconut milk
- sea salt
Method
- In a large saucepan melt coconut oil and cook onion and celery on a low heat until soft and translucent.
- Add broccoli and cauliflower, including the stems. Bring to the boil with the vegetable stock then reduce heat and cook for a further 15 minutes.
- Add some sea salt, chopped herbs and stir in coconut milk.
- Blend in a food processor or blender until smooth and pour back into the saucepan for reheating if needed.