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.