This tasty and nutritious soup from Mindful Eating by Izelle Hoffman, R350, Penguin Random House, will be a hit with the whole family.

(Serves 8–10)


2T olive oil

4 x 410 g tins butterbeans, drained and processed or blended until smooth

8 cups unsweetened almond milk

2t crushed garlic (heaped)

4t almond flour

5t Oryx desert salt

1t ground black pepper

1T dried rosemary

6T raw honey

zest and juice of 2 lemons

100g spinach, chopped

4 celery stalks, chopped

4 large carrots, sliced

2 handfuls chopped fresh Italian parsley


2 x 410g tins chickpeas, drained

1T olive oil

½t Oryx Desert Salt

¼t ground black pepper

1t paprika

pinch dried parsley


1. Spray a large saucepan with non-stick cooking spray. Add all the soup ingredients and bring to the boil over low heat, stirring regularly.

2. Cook for about 45 minutes until the vegetables are soft and the soup is lovely and thick.

3. While the soup is cooking, preheat the oven to 220°C and spray a baking tray with non-stick cooking spray or line with baking paper.

4. Rinse the chickpeas and pat dry with paper towel.

5. Place the chickpeas in a mixing bowl and stir in the oil, salt, black pepper, paprika and parsley.

6. Spread the chickpeas on the greased baking tray and bake for 15–25 minutes until crispy.

7. Serve the soup sprinkled with the oven-roasted chickpeas.

Purchase Mindful Eating by Izelle Hoffman