Spring Greens Soup
This spring greens soup is oh so good for you!
Servings: 4 portions
- 300 g frozen peas
- 300 g spinach
- 250 g broccoli including stalks
- 200 g kale
- 100 g leeks sliced
- 1 l vegetable stock
- 2 limes juice only
- 2 cloves garlic crushed
- 2 inches root ginger cut into matchsticks
- 1 bunch parsley
- 1 tsp coriander
- 1 tsp turmeric
- Salt to taste
In a small amount of oil, sauté the leeks along with the garlic, ginger and other spices.
Add in the frozen peas and broccoli and cook for 5 minutes or until the vegetables have begun to soften.
Add in the final leafy greens and cook with a splash of stock and the lime juice until they have wilted.
Transfer the contents of the pan to a blender along with the remaining stock and the parsley.
Blitz for 5 minutes on high or until smooth.
Place the soup back in the pan and cook on a low heat for 5-10 minutes until the soup is piping hot. Season with some salt before serving.
Calories: 173.49kcal | Carbohydrates: 34.7g | Protein: 11.34g | Fat: 1.63g | Saturated Fat: 0.23g | Sodium: 1117.19mg | Potassium: 1235.91mg | Fiber: 9.17g | Sugar: 9.51g | Vitamin A: 15159.12IU | Vitamin C: 199.31mg | Calcium: 247.05mg | Iron: 6.19mg