Broccoli Kale Soup Recipes

Steps:

• 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.

Steps:

• n a large stock pot heat oil over medium heat and add garlic and leeks. Slowly cook until translucent. Add remaining ingredients and cook slowly bringing to a boil. Cook until zucchini is tender. Set pot aside and let it cool slightly. Carefully add contents of pot to a blender (in 2 or 3 batches) and blend until desired texture is achieved. Salt and pepper to taste (The leeks are peppery and you may not need to add much pepper) Optional garnish: drizzle of olive oil, dollop of sour cream or a pinch of finely chopped jalapeno pepper.