I love this soup for so many reasons but mostly because it’s super easy and really good! A wonderful juice shop in NYC made this soup for a holiday party I had this year and it was such a hit with healthy eaters and especially non healthy eaters alike. I knew this would be a recipe I had to share, especially with temps dropping and people needing warm, nourishing meals. Enjoy!
Greens Soup
Author: Tracey Lemle
Recipe type: Lunch or Dinner
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 tablespoon evoo
- 2 cloves garlic, sliced
- 1 (3-inch) piece of ginger, peeled and minced
- ½ teaspoon ground coriander
- ½ teaspoon turmeric 3 tablespoons water
- zucchini, sliced Salt to taste
- 2 cups vegetable stock
- ½ small head broccoli, cut into florets 1 bunch kale, stems removed
- 1 large handful watercress
- 1 large handful parsley leaves Juice and zest of 1 lime Freshly ground black pepper Handful of hemp seeds Chopped parsley, to garnish
Instructions
- Heat evoo in a large pot and sauté garlic and ginger until tender.
- Stir in ground coriander and turmeric.
- Add 3 tablespoons water and sliced zucchini and cook 1 minute, stirring.
- Season with a pinch of salt then add stock.
- Let simmer 3 minutes, then add broccoli and kale, and leave to cook 4 minutes.
- Remove from heat, then stir in the watercress, parsley, and lime juice.
- Transfer to a blender and blend until smooth.
- Serve with lime zest, pepper, parsley & hemp seeds.