Green Monday go-to guide and vegan soup recipe

South Africans are looking for healthier, more environmentally friendly, and ethical food options – but they often don’t know where to start!

Animal protection organisation Humane Society International/Africa, through its Green Monday campaign, has developed an easy-to-follow, Green Monday Go-To Guide to help South Africans on their journey to consuming more plant-based meals. This plant-based guide offers helpful information on how to stock your pantry, which alternatives you can feast on, how to order when dining out and what to cook at home—including mouth-watering vegan recipes!

Green Monday is a fun, affordable, and tasty way to bring about positive change. By swapping meat, eggs, and dairy for delicious plant-based foods, South Africans can help save farm animals, improve their personal health, and lessen their carbon and water footprints. Through its Green Monday campaign, HSI/Africa aims to help South Africans eat greener – this could mean a few meat-free days a week, eating vegetarian, or going fully plant-based. HSI/Africa also assists institutions, private and public businesses, and food service providers in increasing plant-based offerings by conducting culinary training with chefs. Find out more at greenmondayza.org.

CAULIFLOWER & ALMOND SOUP

INGREDIENTS:
1 kg Cauliflower, broken up into florets, cooked in 500ml salted water until soft
4-5 Leeks, washed very well and chopped
2 Cloves of garlic, grated
6-8 Sprigs of fresh Thyme or 1 teaspoon dried Thyme
1 ½ Cups vegetable stock 2 Cups unsweetened plant-based milk
Salt and pepper to taste
Small bunch of chives, chopped
½ Cup of sliced toasted almonds
INSTRUCTIONS:
1. Fry the leeks in the canola oil.  When these have wilted slightly, add the garlic and thyme, and let it
cook slowly to infuse the flavours.
2. Blend the softened boiled cauliflower with half of the plant-based milk. Add the stock slowly to make
sure the liquid doesn’t become too thin (you don’t have to use all the stock).
3. Remove the sprigs of thyme (if using fresh thyme) from the leek mix. Add the leek mixture to the
soup. Stir well.
4. If you prefer a smoother soup, you can blend it again at this stage.
5. Sprinkle sliced toasted almonds and chopped chives on top. Serve with toasted bread.

TIP: To make your own vegetable stock, fry 2 carrots, 3 celery sticks, 3 leeks, 1 onion and 1/2 cup of parsley in
a tablespoon of canola oil and then add 750 ml of water. Simmer for 20 minutes to reduce the liquid into a
tasty stock.