Super green soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Eating this is bound to make you feel like a lean green machine, and it’s a fantastic way of using up the vegetables in the fridge. 1 Heat the oil in a large saucepan over a medium heat and fry the onion for 8–10 minutes until soft. Add the garlic, turmeric and ground coriander, stir and fry for another minute, ensuring that it doesn’t burn. Then add the broccoli florets, frozen peas, spinach, winter greens, vegetable stock cube and 500ml of water. Bring to the boil and then reduce to a simmer for 15 minutes until the vegetables are soft. Season to taste. 2 Stir through the lemon juice and the coriander leaves, then remove from the heat and blitz the soup until smooth using a hand blender. Check the seasoning and divide between two airtight containers. The soup will keep for 3 days in the fridge or for 3 months in the freezer. To serve, add some yoghurt and toasted pumpkin seeds if you like.