Alkalising green soup

Broccoli and kale green soup

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(49 ratings)

Prep: 15 mins Cook: 20 mins


Serves 2

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal182
  • fat8g
  • saturates1g
  • carbs14g
  • sugars4g
  • fibre5g
  • protein10g
  • salt0.7g
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  • 500ml stock, made by mixing 1 tbsp bouillon powder and boiling water in a jug
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 cucurbit, 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…


  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.

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Comments, questions and tips

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Chris Mullane's picture
Chris Mullane
23rd Oct, 2019
This dish was very tasty and very easy to create yum yum
2nd Mar, 2019
Absolutely delicious. Quick, easy, healthy and went down a treat!
7th May, 2018
I really liked this. I increased the ingredients by 50% for an extra portion. I used fresh chicken stock made from a roast chicken carcass and half a low salt organic kallo veg stock cube. I had a lemon which I used instead of the lime but would have liked the lime. I used home grown broccoli just picked and home grown kale and courgettes frozen from last years crop! All good. I did put two teaspoons each of coriander and turmeric in as I could hardly taste it to start with and it was a great improvement. I added plenty of salt and freshly ground black pepper. I would make this again.
7th Feb, 2017
Delicious. I used fresh chicken stock made with the carcass from the roast
Chef Elisa
7th Feb, 2017
I loved this soup, I doubled the quantities except for the lime, I put 800ml of water, replaced the courgettes by potatoes as courgettes are not in season and added frozen garden peas at the end. This is definitely a soup that makes you feel good!
20th Jun, 2016
I have made two batches of this soup 1 following the recipe which was lovely but had a bit too much lime in for my liking so the second batch I used only have the recommended amount of lime and it was amazing - will be making again.
27th Feb, 2016
Made this for lunch today. I didn't have any courgettes, but did add a couple potatoes to thicken it and only added a small amount of lime juice. Made it in my soup maker and it come out lovely and smooth. Very tasty.
22nd Feb, 2016
I made this soup for lunch today after a long cold dog walk, it was delicious and really felt healthy! I used coriander instead of parsley and only half a lime but otherwise followed the recipe. I will certainly be making this again only i think i will be adding a dash of paprika and some black pepper to finish it off! Very lovely soup - would recommend!
5th Nov, 2015
I made this soup for lunch today . My little boy of one ate all of it which is surprising and great! I found the lime to be a bit overpowering (and I love limes!). I think I'd add a bit more spices for more flavour. I think the key is not to reduce it too much. Overall very healthy tasting and great way to add some greens to your diet . I'll be freezing some portions.
5th Jun, 2015
I made this by the original recipe and mine was a lush thick green tasty soup with a little zing, very tasty and will be making again!


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12th Feb, 2017
After reading previous comments, I left out the lime and parsley completely. I also only blended half of the soup to leave some veg to chew on. Turned out great, no need to season further. Very tasty :-)
6th May, 2015
I was a bit put off by the negative comments so I made some changes to the recipe and it turned out to be a delicious soup! Very refreshing and filling. I used: 1 garlic clove instead of 2 a small piece of ginger (half a thumb) some ground cumin and chilli flakes + ground turmeric and ground coriander 2 medium size courgettes a handful of frozen peas 1 celery stalk 100 gr of baby kale leaves (didn't have kale or broccoli) 500 ml of stock (if you prefer a thicker soup use less stock) salt and pepper to taste juice of half a lime (I would suggest to add this after the soup has been blended, a squeeze at a time)
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