Green Spring Soup
- 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