Cream of Broccoli & Kale Soup


1 tbsp coconut oil

2 garlic cloves, sliced

thumb-sized piece ginger sliced

½ tsp ground coriander

3cm/1in piece fresh turmeric

pinch of pink Himalayan salt

1 Cup Broccoli

1 lime zested and juiced

small bunch parsley roughly chopped, reserving a few whole leaves to serve


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 stock and leave to simmer for 3 mins.

Add the broccoli, kale 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 (which is the kale). Garnish with lime zest and parsley.

Robert Brown