Recipe: Alkalising green soup

Soup is so 90’s right?

Wrong! This super healthy wonder-mix combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch. Combine it with one of our S’well insulated bottles and you can carry it around, piping hot, all day!


500ml vegetable stock
1x tbsp rapeseed oil
2x garlic cloves, sliced
1x thumb-sized piece of ginger, sliced
½ tsp ground coriander
3cm piece of fresh turmeric root, peeled and grated or ½ tsp ground turmeric
Pinch of rock salt
200g courgettes, roughly sliced
85g broccoli
100g kale, chopped
1x lime, zested and juiced
1x small pack parsley, roughly chopped

To serve

Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins.
Add 400ml stock and leave to simmer for 3 mins.
Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale).

Make sure your flask of choice can handle hot liquids first, then reheat if necessary before you leave for work.


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