This soup can be eaten through the day and is a great way to get all your green veg, especially in winter. Make in a large pot and freeze cup size servings. Have a cup before each meal to avoid cravings. Try to use as much organic ingredients as possible. As an option you can add 10 skinless chicken breast fillets for extra protein.
1Red onion, chopped 2 Cloves garlic
300g Spinach 300g Baby marrow 2 leaks, chopped 1 large head of broccoli 1 Litre vegetable stock or bone broth
1 litre water Herbamare, herbal salt. Black pepper to taste preference 1/2 tsp mustard seeds 1/2 tsp fresh ginger, grated 1 TBSP coconut oil
Heat olive oil and brown onions with herbal salt, pepper and mustard seeds. Add chopped veg, ginger root and whole garlic cloves. Leave to steam with lid on, on a low heat for 10 minutes. Add stock and water
Optional - To turn this into a complete meal add 8 skinless chicken breasts and 1 cup of uncooked lentils.
Leave to cook on a low heat for an hour. Blend with a submersible blender until smooth. May be kept in the fridge for up to two days or frozen for up to a month. Best to freeze in serving size containers, and take out the night before.
Makes 8 Servings Serve as a meal with chunks of avocado and a sprinkle of smoked paprika.