Spring Green Soup

This green soup is packed with every green leafy vegetable you can think of, and is the most incredible hit of goodness. The recipe calls for vegetable stock, but if you’re feeling like extra fortification you can always swap that for organic chicken stock instead.

Very typically when our gut is misbehaving, our immune system can take a hit and coughs and colds can become common place. Looking after your nervous system and feeding your body good nutrition will help remedy this situation, providing you with greater resilience. This simple recipe is a go-to when your immunity needs a boost.

Spring Green Soup

Serves 4

Ingredients:

1T olive oil

1 large onion, roughly chopped

2 garlic cloves, crushed

1 leek, white part only

2 large courgette, chopped finely

1/2 large heap of broccoli, cut into florets and stems chopped

1 bulb of fennel, cut into 1cm pieces

1 1/2L vegetable stock

1tsp ground coriander

1tsp ground cumin

1/2 tsp chilli flakes

Sea salt and pepper

2 cups baby spinach leaves

3 kale leaves, stems removed and leaves torn

1/2 cup mixed herbs - coriander, mint, flat leaf parsley, roughly chopped

Freshly squeezed lemon to serve

Directions:

1. Heat the olive oil in a large saucepan over a medium heat. Add the onions, leek, and garlic and cook for 5 mins until they have softened.

2. Add the courgette, broccoli and fennel and cook for a further 5 mins.

3. Pour in the stock and add the spices - coriander, cumin and chilli flakes. Season generously with salt and pepper.

4. Bring to a boil, reduce the heat and simmer for 12mins.

5. Add the torn kale leaves and simmer for a further 5mins, adding more stock if necessary.

6. Add the spinach leaves and simmer for 1 minute before removing from the heat.

7. Use a stick blender or a high speed blender to blend the soup until smooth.

8. Ladle into bowls, garnish with the chopped fresh herbs and a generous squeeze of lemon.