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
Ingredients
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
Method
Chop the broccoli into small pieces.
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.
Add the broccoli, stir well and allow to cook down until tender.
Add the spinach and allow to wilt.
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.