This easy and nutritious green soup is packed with fresh veggies like courgettes, kale, and broccoli, making it a perfect quick meal. The warming flavors of ginger, garlic, and turmeric add a delicious kick. You can easily swap in any greens you have on hand, making this a flexible, healthy option for any day.
Ingredients Needed
- 500ml / 2 cups stock (made by mixing 1 tbsp bouillon powder with boiling water)
- 1 tbsp sunflower oil
- 2 garlic cloves, sliced
- A thumb-sized piece of ginger, sliced
- ½ tsp ground coriander
- 3cm / 1 inch piece fresh turmeric root, peeled and grated (or ½ tsp ground turmeric)
- Pinch of pink Himalayan salt
- 200g / 7 oz courgettes, roughly sliced
- 85g / 3 oz broccoli, chopped
- 100g / 3.5 oz kale, chopped
- Zest and juice of 1 lime
- Small pack parsley, roughly chopped (reserve a few whole leaves for garnish)
How To Make Green Soup
- Fry the spices: Heat the oil in a deep pan, add garlic, ginger, coriander, turmeric, and salt, and fry on medium heat for 2 minutes. Add 3 tbsp water to moisten the spices.
- Add courgettes: Stir in the courgettes, coating them well with the spices, and cook for another 3 minutes.
- Simmer the soup: Pour in 400ml / 1¾ cups of the stock and let it simmer for 3 minutes.
- Add greens: Add the broccoli, kale, lime juice, and remaining stock. Cook for another 3-4 minutes until the vegetables are soft.
- Blend the soup: Remove from heat and stir in the chopped parsley. Pour everything into a blender and blend on high speed until smooth. The soup will be vibrant green with dark speckles from the kale.
- Serve: Garnish with lime zest and reserved parsley leaves.
Recipe Tips
- Cut vegetables evenly: Make sure the courgettes and broccoli are cut into similar-sized pieces so they cook evenly and blend smoothly.
- Don’t overcook the greens: Only cook the broccoli and kale for 3-4 minutes to keep their bright green color and fresh flavor.
- Add stock gradually: Start with less stock and add more if needed to control the thickness of the soup.
- Blend in batches: If your blender is small, blend the soup in batches to avoid spills and ensure a smooth consistency.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover green soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely, then pour it into a freezer-safe container or freezer bag. The green soup can be frozen for up to 3 months. Thaw the soup in the fridge overnight before reheating.
- Reheat: Pour the green soup into a saucepan and heat over medium heat. Stir occasionally until the soup is heated through, which should take about 5-7 minutes.
Nutrition Facts
Serving Size: 1 serving
- Calories: 228
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 687mg
- Potassium: 501mg
- Total Carbohydrate: 21g
- Dietary Fiber: 5g
- Sugars: 2g
- Protein: 11g
Try More Easy Soups:
- Celery Soup Recipe UK
- Cream Of Tomato Soup Recipe Uk
- Traditional Pea And Ham Soup Recipe UK
- Parsnip Soup Recipe UK
Green Soup Recipe UK
Description
This easy and nutritious green soup is packed with fresh veggies like courgettes, kale, and broccoli, making it a perfect quick meal. The warming flavors of ginger, garlic, and turmeric add a delicious kick. You can easily swap in any greens you have on hand, making this a flexible, healthy option for any day.
Ingredients
Instructions
- Fry the spices: Heat the oil in a deep pan, add garlic, ginger, coriander, turmeric, and salt, and fry on medium heat for 2 minutes. Add 3 tbsp water to moisten the spices.
- Add courgettes: Stir in the courgettes, coating them well with the spices, and cook for another 3 minutes.
- Simmer the soup: Pour in 400ml / 1¾ cups of the stock and let it simmer for 3 minutes.
- Add greens: Add the broccoli, kale, lime juice, and remaining stock. Cook for another 3-4 minutes until the vegetables are soft.
- Blend the soup: Remove from heat and stir in the chopped parsley. Pour everything into a blender and blend on high speed until smooth. The soup will be vibrant green with dark speckles from the kale.
- Serve: Garnish with lime zest and reserved parsley leaves.
Notes
- Cut vegetables evenly: Make sure the courgettes and broccoli are cut into similar-sized pieces so they cook evenly and blend smoothly.
- Don’t overcook the greens: Only cook the broccoli and kale for 3-4 minutes to keep their bright green color and fresh flavor.
- Add stock gradually: Start with less stock and add more if needed to control the thickness of the soup.
- Blend in batches: If your blender is small, blend the soup in batches to avoid spills and ensure a smooth consistency.
Green Soup Recipe UK