After a winter of hearty comfort foods, a brightly flavored (and colored!) green soup is a nice reminder that spring is on the horizon. Made with four different green veggies and cleansing herbs like coriander and parsley, it really packs in the nutrients, too. Can’t find watercress? Swap in some peppery arugula for added zest.
Yield: 2 servings
Active Time: 15 minutes
Total Time: 20 minutes
1 tablespoon olive oil
2 cloves garlic, sliced
1 (3-inch) piece of ginger, peeled and minced
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
3 tablespoons water
1 zucchini, sliced
Himalayan salt, to taste
2 cups vegetable stock or filtered water
1/2 small head broccoli, broken into florets
1 bunch kale, stems removed
1 large handful watercress
1 large handful parsley leaves
Juice and zest of 1 lime
Freshly ground black pepper, to taste
Chopped parsley, to garnish
Heat olive oil in a large pot and sauté garlic and ginger until tender. Stir in ground coriander and turmeric and toast 30 seconds. Add 3 tablespoons water and sliced zucchini and cook 1 minute, stirring. Season with a pinch of salt then add stock or water. 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. Check for seasoning.
To serve, garnish with lime zest, black pepper, and chopped parsley.
Photo credit: Paul Delmont
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