SERVES 5–6 | PER SERVING: 74 CALORIES | 4.3G PROTEIN | 13G CARBS | 1.3G FAT
Green smoothies are a wonderful addition to your diet in warmer months, but when your body craves hot food in wintertime, this soup is perfect for boosting your intake of greens and increasing your energy levels too. Filling and rich in fibre yet low in calories, it’s ideal for making in a big batch and enjoying over a few days. I love it with a slice of the toasted roast garlic and rosemary bread here.
2 tbsp low-sodium tamari or water
1 red onion, finely diced
3 garlic cloves, minced
1 tsp finely chopped fresh ginger
3 courgettes, sliced
200g fine green beans, chopped
200g frozen peas
135g broccoli florets
1.2 litres low-sodium vegetable stock
3 tbsp fresh mint leaves
1 tsp dried thyme
pinch of dried chilli flakes (optional)
sea salt and freshly ground black pepper
1 Heat the tamari or water in a large saucepan set over a medium heat, then add the onion, garlic and ginger and cook for 4–5 minutes, until the onions have softened. Add the courgettes, green beans, peas and broccoli and cook for 3–4 minutes, stirring well. Add the stock, mint, thyme, chilli flakes, if using, and some seasoning. Bring it to the boil for 3–4 minutes, then lower the heat and allow the vegetables to simmer for 25–30 minutes, until soft.
2 Transfer the soup to a blender or else use a hand-held blender to blitz the soup until smooth. Taste and adjust the seasoning if necessary. Serve hot. Any leftovers can be stored in an airtight container in the fridge for three or four days or frozen for up to three months.