Vibrant Broccoli & Spinach Soup: Rio Olympics Recipe
35 minutes
1143 reads
About Vibrant Broccoli & Spinach Soup: Rio Olympics Recipe
This vibrant green broccoli and spinach soup is a powerhouse of nutrients, perfect for a healthy and delicious low-fat meal. Chef Ishan's recipe, originally served to the Indian Olympic team in Rio 2016, blends the goodness of broccoli and spinach with warming spices like ginger, coriander, and turmeric.The subtle hint of mint and lime adds a refreshing twist, while the courgettes provide a lovely creaminess. This recipe is easy to follow and delivers a flavourful and satisfying soup that's ideal for any time of year.Prepare to be impressed by this nutritious and flavorful soup – a true testament to the power of simple, healthy ingredients.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Vegetable Stock
- 500 ml Vegetable Stock (alternatively, use 1 tbsp vegetable bouillon powder dissolved in 500ml boiling water)
Aromatics & Spices
Garnish & Finishing
- 3 Curry Leaves
- 1 Lime zested and juiced
- 1 handful Parsley plus a few whole leaves for garnish, roughly chopped
Instructions
Sauté Aromatics
- Heat olive oil in a deep pan over medium heat. Add garlic, ginger, coriander, turmeric, and salt. Sauté for 2 minutes. Add 3 tablespoons of water to prevent burning and continue to cook for another minute.
Add Courgettes
- Add the sliced courgettes, stirring well to coat with the spices. Cook for 3 minutes.
Simmer with Stock
- Pour in 400ml of vegetable stock and simmer for 3 minutes.
Add Remaining Vegetables
- Add broccoli, spinach, mint, curry leaves, and lime juice. Add the remaining 100ml of vegetable stock. Cook for another 3-4 minutes, or until all vegetables are tender.
Blend and Serve
- Remove from heat and stir in the chopped parsley. Carefully transfer the soup to a blender and blend until completely smooth.
Garnish
- Garnish with lime zest and a few whole parsley leaves. Serve hot.
Recipe Notes
Expert Tips for the Perfect Soup
- For a creamier texture: Blend a portion of the soup separately and stir it back into the main batch for a velvety smooth finish.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Boost the protein: Top with a poached egg or a dollop of plain yogurt for extra protein.
- Make it vegan: Ensure your vegetable stock is vegan-friendly and omit the egg topping suggestion.
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Recipe Nutrition
Calories: 154kcalCarbohydrates: 33gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2214mgPotassium: 1481mgFiber: 9gSugar: 12gVitamin A: 11530IUVitamin C: 222mgCalcium: 228mgIron: 5mg
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This looks amazing! Thanks for sharing.
What a delicious recipe! Thanks for posting.
What a delicious recipe! Thanks for posting.
Looks so appetizing! Thank you for posting.