Anti-inflammatory Green Soup

October 2, 2017


If you follow my insta, you would already know that I am a huge fan of my green juice. But maybe that’s not for you – maybe you don’t have a juicer or you just prefer to eat your veggies. Whatever you fancy, I can guarantee that you (and your bod) will love this recipe! It’s super simple (you’ll be done in 30 minutes), is chocka-block full of nutrients and you’re sure to have a bunch of leftovers. This recipe is my favourite way to use up my leftover greens, however if you don’t have all of these ingredients you can also use this as a base recipe and add any other veg you have handy. Waste not, want not – sista!




Shop for;

4 cups chicken/beef/vegetable broth (either of these will work wonders)

1 cup filtered water

1 can coconut milk

1 medium head of broccoli

1 medium zucchini

2 stalks kale

2 medium potatoes

1 onion

3 garlic cloves

1 teaspoon of grated turmeric + ginger 

coriander stems

parsley stems

salt + pepper 








How to;

Begin by finely chopping your onion and garlic, as well as your broccoli, zucchini and potatoes into bite sized pieces. Pop your pot on a medium-high heat, then add your olive oil, onion and garlic. Stir gently for the next 5 minutes, then add your coriander, parsley, turmeric and ginger. Then, combine the broccoli, zucchini and potatoes. You want to leave the veggies steam for around five minutes, gently stirring to ensure nothing burns. Add your broth, filtered water and coconut milk to the mix. Bring to a boil, then reduce to a simmer. Allow the ingredients to cook for around 15-20 minutes. Once all of the veg is soft, use a high speed blender or bar mix and blend until smooth. We like to serve our soup with a fresh slice of sourdough 'cause we're little carb monsters!      



Love and wellness,





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