Updated: Jun 2
This really is power in a bowl. With a high vitamin B and magnesium content, this soup really helps to control energy levels. It also has powerful antioxidant properties, making it a total winner and it’s totally delicious too.
1 onion, roughly chopped
1 stick celery, roughly chopped
5 garlic cloves crushed
2 tsp coconut oil
1 green chilli, seeds removed, roughly chopped
75g broccoli, chopped into florets
75g green beans, roughly chopped
75g frozen peas (or fresh in the summer)
1 green courgette, roughly chopped
40g spinach leaves
40g watercress leaves
75g curly kale
Parsley stalks (you can save the leaves for other recipes)
1 litre vegetable stock
Salt and pepper
Heat the coconut oil in a pan. Once melted, add the onion, celery, garlic and chilli and soften for approximately 10 minutes (until cooked but not brown).
Add the stock along with the broccoli, green beans, peas, courgette and seasoning and simmer for 5 minutes.
Add the kale and parsley stalks and simmer for a further 2 minutes. Turn off the heat, add the spinach and mix through to just wilt the leaves.
Cool the soup slightly before blending in a liquidiser until smooth.
To serve, pour the soup back into a pan and bring up to temperature, checking the seasoning. Pour into soup bowls and enjoy!
* Take special care when liquidising the soup if it is still hot.
** Asparagus is a lovely addition to this soup when it’s in season.