If you haven’t guessed already, we love all things green when it comes to food. We have already talked about how you can drink your greens, instead of adding them to your food. When it comes to food, green equals strength, and whether you like it or not, as a runner, there’s no getting around that fact. This time around, we are going for a nutrient-packed punch with a soup that’s perfect for cold winter evenings.

This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch.

What you need:

  • 500ml stock, made by mixing 1 tbsp bouillon powder and boiling water in a jug
  • 1 tbsp sunflower oil
  • 2 garlic cloves, sliced
  • 1/2 tsp ground coriander
  • 3cm/1in piece fresh turmeric root, peeled and grated, or ½ tsp ground turmeric
  • A pinch of pink Himalayan salt / sea salt / rock salt
  • 200g courgettes, roughly sliced
  • 85g broccoli
  • 100g kale, chopped
  • 1 lime, zested and juiced
  • Small pack parsley, roughly chopped, reserving a few whole leaves to serve
  • Thumb-sized piece ginger, sliced
  • How to make it:

    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). Garnish with lime zest and parsley.

    Bon appètit!

    Image: Keen On Greens

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