I love this soup for so many reasons but mostly because it’s super easy and really good! A wonderful juice shop in NYC made this soup for a holiday party I had this year and it was such a hit with healthy eaters and especially non healthy eaters alike. I knew this would be a recipe I had to share, especially with temps dropping and people needing warm, nourishing meals. Enjoy!
Heat evoo in a large pot and sauté garlic and ginger until tender.
Stir in ground coriander and turmeric.
Add 3 tablespoons water and sliced zucchini and cook 1 minute, stirring.
Season with a pinch of salt then add stock.
Let simmer 3 minutes, then add broccoli and kale, and leave to cook 4 minutes.
Remove from heat, then stir in the watercress, parsley, and lime juice.
Transfer to a blender and blend until smooth.
Serve with lime zest, pepper, parsley & hemp seeds.
Ingredients
Directions
Heat evoo in a large pot and sauté garlic and ginger until tender.
Stir in ground coriander and turmeric.
Add 3 tablespoons water and sliced zucchini and cook 1 minute, stirring.
Season with a pinch of salt then add stock.
Let simmer 3 minutes, then add broccoli and kale, and leave to cook 4 minutes.
Remove from heat, then stir in the watercress, parsley, and lime juice.
Transfer to a blender and blend until smooth.
Serve with lime zest, pepper, parsley & hemp seeds.