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Rêve En Vert Gets Rooted

A bespoke recipe (and yoga discount!) for us from Rooted London.

We caught up with Rêve girl Pandora Symes, from ROOTED LONDON, who has written a bespoke recipe for all our readers to help fight the winter blues with something delicious and a little bit more green.

Pandora:  ”I first worked with Rêve En Vert when I hosted a dinner party with them for Earth Hour in March last year. It’s always a joy to meet other businesses who are truly passionate about what they do, and who strive to make a positive change to our planet. Sustainability is the foundation of both Rêve En Vert and ROOTED LONDON’S ethos, so it was natural that we connected.

Whether it’s fashion or food, respect and a consciousness in our buying patterns can make a big change to the world; it’s the small changes, step by step. Being conscious with food consumption doesn’t mean only eating organic but it does mean being conscious as to where food is from and how you shop. By supporting local producers, eating as many plants as possible and eating food in its natural form, you can make that small change, and increase your wellbeing in the process.

Rêve En Vert provides quality fashion and ROOTED LONDON provides quality plant-based food, both made from a place of consciousness. We work in unison, and we work it well!”

Winter Greens Coconut Soup Recipe

Coconut milk turns any soup into a sweeter flavour and a more velvety texture that I find particularly good for a green vegetable based soup, such as the ROOTED Green Souper Special Soup. Broccoli is usually partnered with cheese but here we try a vegan alternative, using peanut butter, paired with parsley and lemon to give it a fresh taste. Cinnamon gives warmth, turmeric gives an anti-oxidant boost and tamari offers a tangy saltiness. The result? Something special…

Serves 3-4

- 1 large head of broccoli, cut into pieces

- 1 large handful of spinach (I use fresh leaves, not packaged baby spinach)

- 2 tablespoons coconut oil

- 1 can of coconut milk

- 500ml vegetable stock

- 1 onion, finely chopped

- 3 cloves garlic, finely chopped

- 3 cm of ginger, finely chopped

- 1 teaspoon cinnamon

- 1 teaspoon mixed herbs

- 1/2 teaspoon ground turmeric

- 2 tablespoons of tamari (gluten free soy sauce)

- 1 tablespoon peanut butter

- salt and pepper, a pinch of each for seasoning

- juice of half lemon

Place the onion, ginger and garlic and gently fry in a big saucepan with the coconut oil, adding a little water and a lid to get the onions really soft and fragrant.

Whilst this is cooking, chop the broccoli into small chunks and add to the pan, along with the seasoning, cinnamon, turmeric and mixed herbs. Leave for 2 minutes and then add the stock, tamari and coconut milk.

Bring to the boil and then allow to simmer for 10-15 minutes, until the broccoli is cooked through. Once the vegetables are soft, add the peanut butte, lemon juice and spinach and allow to cool slightly - the heat will gently soften the spinach – and then transfer to your blender; I use a vitamix. Depending on your texture preference you can add a little more stock or coconut milk here. Add a little more salt and or pepper if needed and serve.

A dreamy alkalising green soup for a chilly day. Enjoy!

And just for the Rêve En Vert community, ROOTED LONDON is offering a special discount on private 1-2-1 yoga classes. They are usually £70 an hour, but you can get £20 off if you book between now and March 7th with the code: REVEROOTED when you contact Pandora. Please email her at hello@rootedlondon.com to arrange your introductory class! See more at http://www.rootedlondon.com/rootedyoga/.