Last night I wanted to cook a healthy soup using the vegetables I had in the fridge. I searched Google and created my own adaptation from the recipes I found. Conveniently this recipe also contains many anticancer ingredients. It’s alkalising, low-fat and nutrient dense. The great thing about having all these vegetables in a blended soup is that we were able to eat more vegetables in soup form than if we were to eat it cooked separately.
1/2 tablespoon garlic infused olive oil (you could also use crushed garlic and olive oil)
1 litre boiling water
4 medium courgettes, diced
400g broccoli, cut into florets
1/2 tsp ground coriander
1/2 tsp ground turmeric
thumb-sized piece of ginger, peeled and sliced
a handful kale
ground pink Himalayan salt to season
1. Put the oil in a deep pot, add the ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add some 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 5 mins. Add the rest of the water and the kale and leave to simmer for another 5 mins.
2. Steam the broccoli in a steamer or colander set over a saucepan of boiling water for 5 to 7 minutes. Allow to cool.
3. Add the broccoli to the soup pot. Take off the heat and using a hand blender blend everything on high speed until smooth. Add more water if the consistency of the soup is too thick for your liking. The result is a beautiful green soup with bits of dark speckled throughout (which is the kale).