Ingredients
- 1 tablespoon coconut oil.
- 1 medium (150g) brown onion, diced.
- 3 cloves garlic, minced.
- 2cm ginger, minced.
- 1/4 cup coriander stems.
- 1 large (500g) head of broccoli, dice the stem into 1cm cubes and roughly chop the florets.
- 1 litre chicken or vegetable stock.
- 4 cups baby spinach.
- 1 cup coriander leaves.
- juice and zest from one lemon.
- sea salt and freshly cracked black pepper, to serve.
- 2 pieces of sourdough bread, toasted, to serve.
Directions
- 1. Add oil, onion, garlic, ginger, coriander stems and diced broccoli stems to a pot on medium heat. Cook until onion is translucent and broccoli stems are soft. This will take about 5 minutes.
2. Add in stock and broccoli florets. Bring to the boil, then reduce to a simmer and cook for 15 minutes, or until broccoli is softened. Turn off the heat and stir through the spinach, coriander and lemon juice.
3. Using a stick blender, blitz the soup until it is smooth. Alternatively, you can blend in a high quality blender for a smoother soup.
4. Separate the soup into four serves. Have one for dinner and place one in a container for lunch tomorrow. Wrap one piece of sourdough for tomorrow's lunch. Place the remaining two portions in separate containers and freeze for later use. Serve tonight's soup with the remaining piece of sourdough.
Note
You should have already cooked up this soup from Week 3 and have leftovers in your freezer. If you don't have any left, add these ingredients into your shopping list for this week to make again
Filled with green veggies and nourishing chicken or veggie stock, this soup is the ultimate detox meal.
Ingredients
- 1 tablespoon coconut oil.
- 1 medium (150g) brown onion, diced.
- 3 cloves garlic, minced.
- 2cm ginger, minced.
- 1/4 cup coriander stems.
- 1 large (500g) head of broccoli, dice the stem into 1cm cubes and roughly chop the florets.
- 1 litre chicken or vegetable stock.
- 4 cups baby spinach.
- 1 cup coriander leaves.
- juice and zest from one lemon.
- sea salt and freshly cracked black pepper, to serve.
- 2 pieces of sourdough bread, toasted, to serve.
Directions
- 1. Add oil, onion, garlic, ginger, coriander stems and diced broccoli stems to a pot on medium heat. Cook until onion is translucent and broccoli stems are soft. This will take about 5 minutes.
2. Add in stock and broccoli florets. Bring to the boil, then reduce to a simmer and cook for 15 minutes, or until broccoli is softened. Turn off the heat and stir through the spinach, coriander and lemon juice.
3. Using a stick blender, blitz the soup until it is smooth. Alternatively, you can blend in a high quality blender for a smoother soup.
4. Separate the soup into four serves. Have one for dinner and place one in a container for lunch tomorrow. Wrap one piece of sourdough for tomorrow's lunch. Place the remaining two portions in separate containers and freeze for later use. Serve tonight's soup with the remaining piece of sourdough.
Note
You should have already cooked up this soup from Week 3 and have leftovers in your freezer. If you don't have any left, add these ingredients into your shopping list for this week to make again