Flavours Of Kindness
Issue 1, May 2023
A Mindful Vegetarian Recipe
Black Tea-Infused Vegetable Soup
FLAVOUR, Issue 1
Vegetable soup is a comforting and healthy meal that can easily be made vegetarian-friendly. But have you ever considered using black tea to boost your soup’s flavour?
This ingredient may seem unconventional, but when paired with mushrooms, it creates a bold and unique taste. In African tea trading history, black tea has been a popular export for many countries. It is rich in antioxidants and has numerous health benefits. By incorporating black tea into your vegetable soup, you not only add depth to the flavour and reap the health benefits of this beloved beverage. We spoke to Lisa, the boss lady of O’ways, and she shared with us her recipe for black tea-infused vegetable soup. It’s perfect for two and makes for a nourishing and satisfying meal.
We spoke to Lisa, the boss lady of O’ways, and she shared with us her recipe for black tea-infused vegetable soup. It’s perfect for two and makes for a nourishing and satisfying meal.
- Black tea 10g
- Oil 10ml
- Ginger 5g
- Water 400ml (per two servings)
- Mushroom (oyster mushroom 10g, or fresh shiitake 30g, or dry shiitake 10g)
- Carrots 30g
- Baby marrow 30g
- Aubergine 30g
Step 1. Cut all the vegetables into small dice.
Brew the black tea in boiled water for 30 minutes or cook the tea in cold water for 7 minutes (do not boil longer than 10 minutes).
Step 2. Remove the tea leaves from the tea, set aside, and let it rest.
Step 3. Heat the pan and add oil and ginger for 5 minutes.
Step 4. Pan-fry the mushroom of your choice with oil.
Step 5. Add at least one kind of vegetable of your choice.
Step 6. Sauté until the vegetables are lightly golden brown.
Step 7. Pour in your black tea (drain your tea leaves).
Step 8. Cook the vegetables in the tea until they are tender or softened, about 15 minutes.
Step 9. Transfer everything in the pot to a non-metal container, such as a large pot.
Step 10. Lightly blend all the ingredients (lightly, so all the vegetables remain chunky).
Step 11. Season with salt and pepper and distribute your “artwork” into two bowls.
Step 12. Put your nose close to the soup and sniff the magic!
The infusion of Honeybush tea into the base of this soup offers a unique depth of flavour—a delicate sweetness intertwined with subtle earthy notes…
Honeybush tea, also known as “Heuningtee” in Afrikaans, hails from the beautiful landscapes of South Africa. It’s derived from the Cyclopia plant, which belongs to the legume family and has been used for centuries as an herbal infusion.
Nigiro, a beloved name in the world of premium tea in South Africa, has always been synonymous with knowledge, wisdom, and the art of tea-making. For those of you who have had the pleasure of visiting our cherished tea cafe, you’ll understand the warmth and magic that the Nigiro family infuses into their brand. It’s a place where delectable cuisine, exquisite tea-tasting, and an ambience of pure tranquillity come together seamlessly. Today, I’m delighted to introduce you to someone who is not only an integral part of the Nigiro legacy but also the heart and soul of our tea training – Mingwei Tsai.