Broccoli and kale green soup

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

  • Prep:15 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 182
  • fat 8g
  • saturates 1g
  • carbs 14g
  • sugars 4g
  • fibre 5g
  • protein 10g
  • salt 0.7g

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 ½ 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

Tip

Protein boost

Place a poached egg in the middle of the soup before serving to increase the protein content. 

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.