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 1/2 tsp ground turmeric
• pinch of pink Himalayan salt
• 200g courgettes , roughly sliced
• 85g broccoli
• 100g kale , chopped
• small pack parsley , roughly chopped, reserving a few whole leaves to serve
• 1 lime , zested and juiced

Nutrition Per Serving

Cooking Instructions

• STEP 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.

• STEP 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.

• STEP 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.

• STEP 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.

  
  

  This soup is best for detoxification