Broccoli and Kale Puree Soup

• broth↗500 мл ml

  prepared by mixing 1 tbsp broth powder with boiling water in a jug

• sunflower oil↗1 ст. л. tbsp
• garlic cloves↗2

  sliced

• ginger↗порція розміром з великий палець

  chopped

• ground coriander↗½ ч. л. tsp
• fresh turmeric↗3 см/1 дюйм

  root, peeled and grated, or ½ tsp ground turmeric

• pinch of pink Himalayan salt↗
• zucchini200 г g

  roughly sliced

• broccoli↗85 г g
• kale↗100 г g

  chopped

• lime↗1

  zest and juice

• small pack of parsley

  roughly chopped, leaving a few leaves for garnish

Step-by-step instructions

1. 1

   Pour the sunflower oil into a deep pot, add the minced garlic, ginger, ground coriander, grated turmeric and a pinch of pink Himalayan salt; sauté over medium heat for 2 minutes, then add 3 tbsp of water to moisten the spices.

2. 2

   Add the sliced zucchini, stir thoroughly so the pieces absorb the aroma, and cook for another 3 minutes. Then pour in 400 ml of broth and bring to a gentle boil, cooking for another 3 minutes.

3. 3

   Add the broccoli, chopped kale, lime juice, and the remaining broth; simmer for 3–4 minutes until the vegetables are tender.

4. 4

   Remove the pot from the heat, add the chopped parsley. Transfer the contents to a blender and blend on high speed until smooth. Garnish with lime zest and parsley leaves.