Australian Natural Health – June-July 2017

Green detox soup

SERVES 4

INGREDIENTS

1 tbsp olive oil

1 large onion, roughly chopped

2 garlic cloves, crushed

1 leek, pale part only, trimmed and

thinly sliced

2 large zucchini, cut into 1 cm pieces

1 large head broccoli, cut into florets, stems

chopped

1 bulb fennel, trimmed and cut into

1 cm pieces

1.25 litres vegetable stock, plus extra

if needed

1 tsp ground coriander

1 tsp ground cumin

½ tsp chilli flakes

Celtic sea salt and ground pepper

½ bunch kale, stalks removed and

leaves torn

2 cups baby spinach leaves

½ cup mixed herbs (such as coriander, mint

and flat-leaf parsley),

roughly chopped

TO SERVE

coriander or mint sprigs

lemon wedges

gluten-free crackers (optional)

METHOD

Heat the olive oil in a large saucepan over

medium heat, add the onion, garlic and leek

and cook for 5 minutes or until softened.

Add the zucchini, broccoli and fennel and

cook for 2–3 minutes.

Pour in the stock, then stir in the ground

coriander, cumin and chilli flakes and

season to taste with pepper.

Bring to the boil, then reduce the heat and

simmer for 10 minutes.

Add the kale and simmer for 5 minutes or

until the vegetables are tender, adding a

little water or extra stock if necessary.

Add the spinach and simmer for 1 minute.

Remove from the heat.

Using either a stick blender or food

processor, blend the soup until smooth.

Stir through the mixed herbs and season to

taste with salt and pepper.

Ladle the soup into bowls and garnish

with coriander or mint sprigs. Serve

with lemon wedges and Rosemary Chilli

Crackers, if desired.

TIP: My favourite thing is to roast

almonds with rosemary and sea

salt and scatter them over my

soup. It’s delicious and it also

adds a fantastic crunch factor.

naturalhealthmag.com.au AUSTRALIAN NATURAL HEALTH | 27