Jammed full of broccoli, spinach and courgette, this healthy green soup is really nourishing to the soul. It’s like a winter version of a fresh green juice – packed full of alkalising veggies, its warm, rich and with a hint of freshness and heat from the lemon and cayenne pepper.
The soup is surprisingly filling on its own, but sometimes I’ll add some brown rice when serving which makes for a deliciously light but hearty meal. Or if I have the time I’ll bake some spelt pita bread to accompany. Either way, the best thing is you can make a large batch of soup, and freeze in portions for a simple meal during the week.
Healthy green soup
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 large courgette, sliced
- 2 celery sticks, chopped
- 8 florets of broccoli (around 1 small stick), chopped
- 3 handfuls of spinach
- 500ml |2 cups vegetable stock
- 1/2 lemon, juice only
- Cayenne pepper (to taste)
Makes 2-3 bowls
- Heat the oil in a pan and fry the crushed garlic for a couple of minutes.
- Add the sliced courgette, chopped celery and sprinkle with two tablespoons of water.
- Stir the vegetables coating well with the garlicky oil, and fry for a further 3 minutes.
- Add the broccoli then pour over the stock and simmer for 3-4 minutes.
- Lastly add the spinach and simmer for a further 1-2 minutes or until the vegetables are just soft.
- Leave to cool for a few minutes, then puree in a food processor.
- Stir in the lemon juice, a pinch of cayenne pepper and salt to taste.
- Delicious served with spelt pita bread