Servings
6
Prep time
Cook time
Recipe
Ingredients
- 3 stalks celery, diced
- 2 cloves garlic, finely chopped
- 2 tbsp olive oil
- 2 tbsp grated fresh ginger
- 1 tsp ground turmeric
- 250g frozen spinach, defrosted & drained
- 250g frozen kale, defrosted & drained
- 500g frozen broccoli
- 1 tin coconut milk
- 3 cups vegetable stock
- 1 cup chopped parsley, divided
Method
- Add celery and garlic to a heavy pot along with the olive oil and cook over medium-high heat until celery is softened.
- Add the grated ginger and turmeric and cook for a further min.
- Add the spinach, kale and broccoli florets to the pot then add the coconut milk, vegetable stock and parsley.
- Bring to the boil, then reduce heat and simmer for 10-15 mins or until the broccoli is softened.
- Working in batches, blitz in a high-speed blender until smooth and bright green.
- Serve with your favourite garnishes. I like to use a drizzle of good-quality olive oil, hemp seeds and parsley
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
