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



Cooks InPrep time: 5 minutes | Cooking time: 10 minutes


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
80g Broccoli
100g kale
1 lime zest and juice
10g parsley
500ml boiling water
1 tbsp bouillon powder


Make your stock by adding the bouillon 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 sautée 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.

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