Super green soup 


Dark green leafy veg are rich in flavonoids and carotenoids and pack an antioxidant-rich punch. Antioxidants may help to counter inflammation in the body and encourage cells to regenerate, which helps keep us looking and feeling younger for longer! Enjoy as a filling lunch or serve smaller portions as starters. 

Serves 4



  • 2 leeks, sliced into rings

  • 2 crushed cloves of garlic

  • 3cm piece fresh ginger, peeled and sliced

  • 1 tsp ground coriander

  • 1 tsp turmeric

  • 1 teaspoon of coconut or olive oil

  • 500ml stock, (use a Kallo organic, low salt stock cube or make your own by boiling up a chicken carcass)

  • 100g courgettes

  • 200g mix of greens – try kale, Chinese cabbage, pak choi, collard greens, broccoli

  • 1 tin of white haricot beans

  • Herbs, yogurt and squeeze of lime to garnish



1.Sauté leeks, spices and ginger with leeks in oil briefly, until just starting to become translucent add the chopped courgettes and stock and simmer until soft (around 20 minutes). 

2. Add the mixed greens and beans and continue to cook for ten more minutes until softened and the flavours are mixed together well. Serve as a chunky soup or blend if preferred. 

3. Top with chopped herbs of your choice eg. parsley, coriander, chives and finish with a squeeze of lime