GLOWING GREEN SOUP


Just looking at this soup makes me feel more vibrant and energised! This antioxidant rich soup is packed full of goodness that will leave you glowing!! Broccoli and kale are cruciferous vegetables which are famous for their anti-inflammatory and cancer-fighting properties. Cruciferous vegetables also play a huge part in helping to detox excess oestrogen, responsible for the dreaded symptoms of PMS each month in women in their reproductive years. Including a serving of cruciferous vegetables like cabbage, cauliflower, brussel sprouts, bok choy, rocket, as well as kale and broccoli with most meals, especially around the ovulation phase can really help in reducing and preventing these symptoms.


This soup is the ultimate example of how healthy doesn't mean tasteless. It's bursting with amazing flavour that will leave your taste buds very satisfied. It's also full of fibre to promote good gut health and just feels incredibly soothing and cleansing. I particularly enjoy this soup when I have overindulged a little and my body is craving some pure goodness.

INGREDIENTS


1 tsp coconut oil or ghee

1 leek (washed, outer layer removed and roughly chopped)

4 celery stalks (roughly chopped)

1 fat garlic clove (finely chopped)

1 head of broccoli including the stalk (roughly chopped)

½ tsp sea salt

Good grind of black pepper

750ml water (or bone broth)

100g kale leaves

Juice of ¼ lemon

Extra salt/pepper to taste


Note: If you want to add a bit of a cheesy flavour then you can add 1-2 tbsp of nutritional yeast to taste just before blending.

DIRECTIONS


SERVES: 4 TOTAL TIME: 20 MINS


Heat the ghee or coconut oil over a medium heat in a large saucepan. Add the leeks, celery and broccoli stalks and sauté for about 5 mins, stirring every now and then until they begin to soften. Throw in the garlic and cook for another minute.


Next, add the broccoli florets, water (or bone broth) and salt and pepper, pop a lid on, bring to the boil and simmer for 7-10 mins until the veg is tender. Add in the kale and cook for another 2 mins.


Blitz the soup straight away with the lemon juice until smooth and creamy. Add salt and pepper to taste and serve with a drizzle of olive oil or yoghurt and some seeds.

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