Green fritters
Enjoy a healthy breakfast that will keep you satisfied for longer, with eggs and vibrant green broccoli and courgettes for protein, vitamins and minerals
Broccoli and kale green soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 500ml stockmade by mixing 1 tbsp bouillon powder and boiling water in a jug
- 1 tbsp sunflower oil
- 2 garlic clovessliced
- thumb-sized piece gingersliced
- ½ tsp ground coriander
- 3cm/1in piece fresh turmericroot, peeled and grated, or 1/2 tsp ground turmeric
- pinch of pink Himalayan salt
- 200g courgettesroughly sliced
- 85g broccoli
- 100g kalechopped
- 1 limezested and juiced
- small pack parsleyroughly chopped, reserving a few whole leaves to serve
Nutrition: per serving
- kcal182
- fat8glow
- saturates1g
- carbs14g
- sugars4g
- fibre5g
- protein10g
- salt0.7g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
