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ALKALISING GREEN SOUP

Posted on 15 June 2016

LUNCH

Additional

  • 182 g Calories
  • 8 g Fat
  • 14 g Carbohydrates
  • 5 g Fibre
  • 10 g Protein

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

Directions

  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). Gaish with lime zest and parsley.

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