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.
500mlVeg stock (made by mixing 1 tbsp bouillon powder and boiling water in a jug)
1 tbspOlive oil
2clovegarlic cloves sliced
FewGinger and Garlicthumb-sized piece
½ tspGround coriander
½ tspMint
1pieceturmeric fresh, 3 cm, 1 in piece root, peeled and grated, or ½ tsp ground turmeric
1pinchPink Himalaya salt
200gmCourgettes roughly sliced
85gmBroccoli
100gmSpinach
3Curry Leaves
1lime1 (zested and juiced)
Handfulparsley(small pack roughly chopped, reserving a few whole leaves to serve)
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.