Broccoli and kale green soup

A bowl of food on a plate 5:2 Diet Recipes

Preparation and cooking time

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

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

Nutrient Unit
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 1/2 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
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Method

  • 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
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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.

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