Green Spring Soup

Charmaine Lu -
  • 500ml veg stock
  • 1 tbsp oil
  • 2 sliced garlic cloves
  • Thumb-sized piece of ginger, finely sliced
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • Pinch of salt
  • 200g sliced zucchini
  • 85g broccoli
  • 100g chopped kale
  • 1 lime, juice and zest
  • Chopped parsley
  • Fry the garlic, ginger, turmeric, coriander and salt in the oil for 2 mins, then add a few splashes of water to the pan. Add the zucchinis and cook for 3 mins, then pour in 400ml of stock and leave to simmer for 5 mins. Stir in the kale, broccoli and lime juice with the rest of the stock, and cook for 5 mins more or until everything is softened.
  • Add a bunch of chopped parsley to the pan, then pour into a blender and blitz until smooth. Garnish with lime zest and some more parsley leaves, and serve with flatbreads.
20 mins
4 serving