It’s super healthy soup which is a combination of broccoli and Spinach with ginger, coriander, mint, and turmeric for a nutrient value and low-fat Meal. This Recipe has been shared by Chef Ishan who has served this soup to Indian sports Team during Rio Olympics 2016.
Yield / Serves
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Veg stock, 500ml (made by mixing 1 tbsp bouillon powder and boiling water in a jug)
Olive oil 1 tbsp
garlic cloves, 2 sliced
Ginger and Garlic -thumb-sized piece
Ground coriander Â½ tsp
Mint Â½ tsp
fresh turmeric 3cm(1 in piece ) root, peeled and grated, or Â½ tsp ground turmeric
pinch of pink Himalaya salt
200g courgettes roughly sliced
Curry Leave - 3 in Nos
lime , 1 (zested and juiced)
parsley , ( small pack roughly chopped, reserving a few whole leaves to serve)
Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml Veg stock and leave to simmer for 3 mins.
Add the broccoli, Spinach, Mint and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through. Garnish with lime zest and parsley.
Chef's Tips: Protein booster:- Place a poached egg in the middle of the soup before serving to increase the protein content.
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