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 ½ tsp ground turmeric
pinch of pink Himalayan salt
200g courgettes, roughly sliced
100g kale, chopped
1 lime, zested and juiced
small pack parsley, roughly chopped, reserving a few whole leaves to serve
Place a poached egg in the middle of the soup before serving to increase the protein content.
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.