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Vegan Super Green Soup

I began making this soup very early on in my nutrition journey. I was living with fibromyalgia amongst other health issues and really just scratching the surface of the healing powers of food. This is originally a Deliciously Ella recipe, and it continues to be a staple in my diet. I'll often add a decent protein portion on the side in order to reach my overall targets, but I can promise you this, you'll feel revitalised from the first sip - go on, try it!


Serves 4



  • 1 stock cube or stock pot made up in 600ml of water

  • 1 head of broccoli (400g)

  • 1 bag of spinach (200g)

  • 1 tin of cannellini beans (240g drained)

  • A handful of coriander

  • 4 cloves of garlic

  • 2 teaspoons of cumin

  • 2 lemons, juiced



  1. Chop the broccoli into small pieces.

  2. Crush the garlic and place it in a frying pan squirted with some FryLight. Add the cumin, salt, pepper and gently fry off for a minute.

  3. Add the broccoli, stir well and allow to cook down until tender.

  4. Add the spinach and allow to wilt.

  5. Place the drained beans, lemon juice, coriander and salt into a blender with the stock, broccoli and the spinach. Blend until smooth, then heat and serve.




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