Broccoli And Spinach Soup
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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.
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Ingredients
- 500 ml Veg stock (made by mixing 1 tbsp bouillon powder and boiling water in a jug)
- 1 tbsp Olive oil
- 2 clove garlic cloves sliced
- Few Ginger and Garlic thumb-sized piece
- ½ tsp Ground coriander
- ½ tsp Mint
- 1 piece turmeric fresh, 3 cm, 1 in piece root, peeled and grated, or ½ tsp ground turmeric
- 1 pinch Pink Himalaya salt
- 200 gm Courgettes roughly sliced
- 85 gm Broccoli
- 100 gm Spinach
- 3 Curry Leaves
- 1 lime 1 (zested and juiced)
- Handful parsley (small pack roughly chopped, reserving a few whole leaves to serve)
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Instructions
- 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.
Recipe Nutrition
Calories: 154 kcal | Carbohydrates: 33 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 2214 mg | Potassium: 1481 mg | Fiber: 9 g | Sugar: 12 g | Vitamin A: 11530 IU | Vitamin C: 222 mg | Calcium: 228 mg | Iron: 5 mg
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Plattershare Team
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