- 500ml stock, made by mixing 1 tbsp bouillon powder and boiling water in a jug
- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 garlic cloves, sliced
- thumb-sized piece ginger, sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- ½ tsp ground coriander
- 3cm/1in piece fresh turmeric root, peeled and grated, or ½ tsp ground turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- pinch of pink Himalayan salt
- 200g courgettes, roughly sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 85g broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 100g kale, chopped
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 1 lime, zested and juiced
The same shape, but smaller than…
- small pack parsley, roughly chopped, reserving a few whole leaves to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.
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.
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.
Place a poached egg in the middle of the soup before serving to increase the protein content.