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Alkalising green soup

Broccoli and kale green soup

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Rating: 4 out of 5.59 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal182
low infat8g
saturates1g
carbs14g
sugars4g
fibre5g
protein10g
salt0.7g
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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

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

    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.

RECIPE TIPS
PROTEIN BOOST

Place a poached egg in the middle of the soup before serving to increase the protein content. 

Goes well with

Recipe from Good Food magazine, January 2015

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Overall rating

Rating: 4 out of 5.59 ratings
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