Alkalising green soup

Broccoli and kale green soup

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(48 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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6th May, 2015
I was a bit put off by all the negative comments so I made some changes to the recipe and it turned out to be a delicious soup! I used: 1 garlic clove (not 2) a small piece of ginger (half a thumb) ground coriander, turmeric, cumin and a sprinkle of chilli flakes 2 medium sized courgettes 100 gr baby kale leaves a handful of frozen peas 1 celery stalk 500 ml of stock (use less if you like a thicker soup) salt and pepper to taste juice of half a lime (suggest to add this after you blend the soup, a squeeze at a time) Also I cooked mine for a bit longer than suggested in the recipe.
21st Apr, 2015
Just made this soup and its AWFUL. Ive made healthy green soup in the past and this is no match. I have no idea how people are saying its tasty, mine was inedible. Way to sour, not sure if it was the lime or the ginger. I followed the amounts. The consistency is AWFUL its like a watery foam of kale, not a smooth creamy texture at all. I highly recommend you DONT MAKE THIS SOUP. Find another recipe, this is not a recipe for soup but for something to kill of bugs in the garden.
hungry eyes's picture
hungry eyes
13th Apr, 2015
When I followed the recipe as directed I made what was essentially a runny parsley and lime foam. Parsley and lime! I was a bit dubious about the tumeric, but I needn't have worried. You can't really taste it, or any of the other ingredients. Just parsley and lime. I let it down with plenty more stock, which made it less foamy. Didn't make it taste any less peculiar though. It's not exactly unpleasant, but it is pretty odd.
24th Mar, 2015
I used half a lime and half a lemon - the whole soup is thinner than I'd expected - and so nicer - it's a summery soup, v tasty - takes no time at all. I did use home made chicken stock as my base so all in all v pleased. Added the poached egg too!
TheEightHours's picture
12th Mar, 2015
I am addicted to making soup at the moment and made this amazing healthy green soup earlier. Perfect for a health boost. It's full of so many vitamins and anti-oxidants and it was so tasty.
7th Mar, 2015
The amount of lime is extremely overpowering and I agree with an earlier comment it makes it inedible ,I am glad I didn't double the recipe. I won't be making this again as I still think the lime flavour would be unpleasant
2nd Mar, 2015
I liked the soup. But "Alkalising"? BBC Good Food - I expect more of you than to be promoting some pseudo-science quack eating plan.....
2nd Mar, 2015
Can this soup be frozen?
19th Feb, 2015
Mine also turned out quite a bit thicker and as such I was a bit wary. Was surprised that at how nice it tasted anyway. Had to use spinach instead of kale.
16th Feb, 2015
Nine quid for two portions of soup?!


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