Immune Boosting Super Greens Soup
This immune-boosting super greens soup is quick and easy to make, and a real nutritional powerhouse. It’s packed with nutrients and contains a variety of antioxidant-rich green vegetables as well as turmeric, ginger, garlic and lime to really give you a boost!
Ingredients
- 1 tbsp olive oil
- 1 large onion
- 1 tsp sea salt
- 3 cloves garlic
- Thumb sized piece of ginger
- 1 tsp ground turmeric
- ½ tsp chilli powder
- 1¼ litres of vegetable stock (5 cups)
- 250 ml unsweetened soya milk (1 cup)
- 1 large head of broccoli
- 1 courgette
- 200 g spinach or kale (about 3-4 cups)
- Juice of a lime
- Handful of fresh coriander
Instructions
- Chop the onion, garlic and ginger. Heat the oil in a large pan and fry the onion for 5 mins. Add the garlic, ginger, salt and spices and fry for another couple of minutes.
- Whilst the onion is frying, chop the broccoli and courgette into chunks. Add the stock, milk, broccoli and courgette to the pan and cook for about 10 mins. Add the spinach for a minute or two (at the end) to wilt. Finally, add the lime juice and coriander (and season to taste).
- Add everything to a blender and blend until smooth. Check the seasoning, add more if required, and serve.
Notes
- Finish the soup with an optional drizzle of vegan cream and a few pumpkin seeds for a bit of crunch.
- If you are very hungry and want to up calories then add in some beans or chickpeas – you can either do this before you blend, so it stays smooth or add them afterwards to give it some bite.
- If you don’t like soya milk you can sub for any plant milk.
- If you prefer this oil free then you can cook the onion and garlic in some water instead of oil.
- It will last for 3-4 days in a sealed tub in the fridge and freezes well.
Nutrition
Calories: 129kcalCarbohydrates: 15.4gProtein: 7.4gFat: 6.1gSaturated Fat: 1gFiber: 5.7g
Tried this recipe?Let us know how it was!