Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Broccoli and kale green soup

This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 182
  • Carbohydrates 14
  • Saturated Fat 1
  • Sugar 4
  • Protein 10
  • Fat 8
  • Fibre 5
  • Salt 0.7

Nutrition per serving

  • Calories 182
  • Carbohydrates 14
  • Saturated Fat 1
  • Sugar 4
  • Protein 10
  • Fat 8
  • Fibre 5
  • Salt 0.7

Ingredients

  • 500ml stock, made by mixing 1 tbsp bouillon powder and boiling water in a jug
  • 1 tbsp sunflower oil
  • 2 garlic cloves, sliced
  • thumb-sized piece ginger, sliced
  • ½ tsp ground coriander
  • 3cm/1in piece fresh turmeric root, peeled and grated, or ½ tsp ground turmeric
  • pinch of pink Himalayan salt
  • 200g courgettes, roughly sliced
  • 85g broccoli
  • 100g kale, chopped
  • 1 lime, zested and juiced
  • small pack parsley, roughly chopped, reserving a few whole leaves to serve

Tip

Protein boost
Place a poached egg in the middle of the soup before serving to increase the protein content. 

Method

  1. Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.

  2. Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.

  3. Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.

  4. Take off the heat and add the chopped 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.

Suggested recipes from this collection...