The ultimate green goodness soup – a real kick of health in a bowl, requiring very little effort!
Packed with antioxidant, sulfurous ingredients such as brassicas (i.e. broccoli/kale) and alliums (i.e. leeks/garlic)
Research suggests compelling health benefits from consumption of the types of food used in my recipe, aiding detoxification of chemical compounds taken into the body and enabling an increase of glutathione (our master antioxidant)(1),(2). Sulforaphane found in broccoli has shown to decrease unfriendly bacteria in the gut and reduce LPS (endotoxemia) in the blood – thought to be a possible contributing driver for obesity. Pretty amazing right?(3)
I made this soup to have throughout the week for my lunches and noticed .a significant difference in the glow and clarity of my skin which was greatly welcomed! You cannot beat an abundance of green veggies.
Ingredients (serves 2):
2 tbsp avocado oil or extra virgin olive oil
1 head of broccoli
1 large handful of cavolo nero (or kale), roughly sliced
2 large handfuls of baby spinach
2 leeks (or 1 large white onion)
3 fat cloves of garlic
1.5 tsp dried or fresh thyme
850ml veg stock (I used kallo organic)
pinch of sea salt and black pepper
1 dessert spn apple cider vinegar
1/2 lime (juice)
Method:
Wash the vegetables thoroughly and place aside. Chop the leeks into slim cylinders and crush the garlic.
In a large saucepan, add the oil and saute the garlic, leeks and thyme for 5 mins until soft.
Add the broccoli florets (roughly chop + use the stalks too) and cavolo nero to the pan. Pop the lid on to trap the heat in and until the broccoli turns vibrant green in colour (3 mins).
Make up your vegetable stock (1 stock cube dissolved in 850ml boiling water) and add it to the sauce pan, along with the spinach, lime juice and vinegar, bringing everything to a gentle simmer.
After 5 mins of simmering, remove the vegetables and transfer to a food processor (or in batches to a blender – I used my nutribullet) and blitz on high speed until smooth in consistency.
Pop the blended veg back into the stock in the saucepan and season with sea salt and black pepper to taste. The soup will keep in the fridge for around 3 days tightly sealed.