500ml stock, made by mixing 1 tbsp vegetable stock powder with boiling water in a jug
3 tsp sunflower oil
2 garlic cloves, sliced
1 thumb-sized piece ginger, sliced
½ tsp ground coriander
½ tsp ground turmeric
1 pinch of pink Himalayan salt
200 g zucchini, roughly sliced
85 g broccoli
100 g kale, chopped
1 lime, zested and juiced
1 small pack parsley, roughly chopped, reserving a few whole leaves to serve
- Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
- Add the zucchini, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.
- Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
- Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest and parsley.