Broccoli and kale green soup

2 of 5-a-day clean & lean diet plan diet plan folate iron vitamin c winter

N/A

Source

Ingredients

500ml stock , made by mixing 1 tbsp bouillon powder and boiling water in a jug

1 tbsp sunflower oil

2 garlic cloves , sliced

thumb-sized piece ginger , sliced

½ tsp ground coriander

3cm/1in piece fresh turmeric root, peeled and grated, or 1/2 tsp ground turmeric

pinch of pink Himalayan salt

200g courgettes , roughly sliced

85g broccoli

100g kale , chopped

1 lime , zested and juiced

small pack parsley , roughly chopped, reserving a few whole leaves to serve

Method

Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.

Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.

Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.

Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest and parsley.