Green Detox Soup
This is super healthy, but the flavours from the fresh herbs and ginger are amazing! Plus the kick from the green chilli is so good!Tip: Check the heat of your green chilli, as they can vary a lot. Slice it open and stick a little on your tongue. If it’s super hot, use less. If it’s very weak, use more! The greek yoghurt also does a good job of balancing the kick out.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 leek washed & finely chopped
- 3 cloves garlic finely chopped
- 2 teaspoons ginger finely chopped
- 1 green chilli finely sliced
- 1 zucchini sliced
- 5 celery sticks finely chopped
- 1 small head broccoli florets chopped
- 1 litre vegetable stock
- 2 cups baby spinach
- 2 cups fresh herbs mixed (I love coriander, mint & parsley)
- sea salt & cracked black pepper
- greek yoghurt to serve
Instructions
- Heat a medium saucepan over medium–high heat. Add the olive oil to the pan, along with the leek, garlic, ginger and green chilli. Cook, stirring, for 5–8 minutes.1 tablespoon extra virgin olive oil, 1 leek, 3 cloves garlic, 2 teaspoons ginger, 1 green chilli
- Add the zucchini, celery and broccoli to the pan. Cook, stirring, for 2–4 minutes. Add the vegetable stock to the pan and simmer for 10 minutes.1 zucchini, 5 celery sticks, 1 small head broccoli, 1 litre vegetable stock
- Turn off the heat, then add the spinach and herbs to the pan. Submerge under the stock and let them wilt for 3–5 minutes. Season well.2 cups baby spinach, 2 cups fresh herbs
- Use a hand-held stick blender or food processor to blend the soup to your desired consistency. Add a dollop of greek yoghurt and serve.greek yoghurt
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