Alkalising green soup

Broccoli and kale green soup

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(40 ratings)

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal182
  • fat8g
  • 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
    Sunflower oil

    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
    Ginger

    Ginger

    jin-jer

    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

    Turmeric

    term-er-ik

    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
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 85g broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 100g kale, chopped
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 1 lime, zested and juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • small pack parsley, roughly chopped, reserving a few whole leaves to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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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Minoo's picture
Minoo
8th Jan, 2015
3.05
This is a really fresh, zingy soup! The amount of veg means it's surprisingly filling too.

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