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.
Detoxifying Green Soup
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.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...