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Updated: Jun 2, 2021

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.

Serves 4


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.

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