Alkalising Green Soup
"This is one of my quickest soups to make and is wonderfully comforting. I developed this recipe for BBC Good Food magazine in January and it went down a treat." Tash x
1tbsp sunflower oil
2 cloves garlic sliced
1 inch ginger sliced
½ tsp ground coriander
¼ tsp fresh grated or ground turmeric
Pinch Himalayan salt
200g roughly sliced courgette
1 lime zest and juice
500ml boiling water
1 tbsp boullion powder
Make your stock by adding the boullion powder to the boiling water in a jug and put to one side.
In a deep pan add your oil, chopped garlic, ginger, ground coriander, turmeric and salt and sautee on a medium heat for 2 minutes then add 3 tbsp of water to give a bit more moisture to the spices.
Add your roughly chopped courgette and make sure you coat all the spices over and continue sautéing for 3 minutes.
Add 400ml of your stock and leave to simmer for 3 minutes.
Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3 minutes until all the vegetables are soft.
Take off the heat and add the 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.