This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch
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
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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.
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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.
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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.
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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.