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

• Calories 182
• Carbohydrates 14
• Saturated Fat 1
• Sugar 4
• Protein 10
• Fat 8
• Fibre 5
• Salt 0.7

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

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.

Tip

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