This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch
Prep:15 mins
Serves 2
500ml stock, made by mixing 1 tbsp bouillon powder and boiling water in a jug1 tbsp sunflower oil2 garlic cloves, slicedthumb-sized piece ginger, sliced½ tsp ground coriander3cm/1in piece fresh turmeric root, peeled and grated, or 1/2 tsp ground turmericpinch of pink Himalayan salt200g courgettes, roughly sliced85g broccoli100g kale, chopped1 lime, zested and juicedsmall pack parsley, roughly chopped, reserving a few whole leaves to serve
STEP 1Put 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.STEP 2Add 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.STEP 3Add 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.STEP 4Take 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.
