This Supergreen Soup has been popular at our Summer Yoga Retreats and also on the Menopause, Wellness and Vitality Workshop this year. Christine, our wonderful retreat cook, took inspiration for this recipe from Davina McCall’s ‘Sugar Free in a Hurry’ recipe book.
Christine has adapted the recipe stating “I have adapted it to suit my taste, after all, recipes are there to inspire and shouldn’t been seen as prescriptive“.
Prep: 15 mins / Cooking: 15 mins
1 tbsp oil, I like rice bran
1 onion, roughly chopped
1 red or green chilli, roughly chopped
2 gloves of garlic chopped
20 grams fresh root ginger, roughly chopped
1 tsp ground turmeric
250g broccoli roughly chopped into florets
250gs leafy greens, I use a combination of kale and spinach
½ block of creamed coconut
750mls vegetable stock
grated zest of 1 lime plus the juice
2 – 3 tbsps chopped coriander
Heat the oil in a large thick bottomed saucepan, add the chopped onion and fry for 5-10 minutes over a gentle heat until softened. Add the chilli, garlic, ginger and turmeric and fry for a further 2-3 minutes.
Add the broccoli, greens and stock to the pan and cook until the broccoli has just softened. Blitz with a stick blender until completely smooth and then add the creamed coconut, using the blender if required. Add the lime zest and juice to taste.
Serve the soup with a little extra chopped coriander scattered over the top.