1 Medium onion
1 TBS Coconut oil
2 Garlic cloves (crushed or thinly sliced) 3 Large handfuls spinach
2 handfuls of kale (stems removes)
2 Zucchini (sliced or diced)
½ green cabbage sliced and diced)
1 large handful of coriander
Juice of 1 lemon
2.5 Cups of water
2 Kallo Vegetable stock cubes (dissolved in the water to make stock)
Fresh baby leaves or green herbs and optional feta or Greek yogurt to serve.
Melt the oil over a low-medium heat and then add garlic and onion.
Once fragrant add and courgette and cabbage.
Once veggies are soft, add the stock water, stir through and then add the spinach, parsley and coriander.
Once all vegetables are soft but not falling apart (20mins approx.) reduce heat and allow to cool.
Add the lemon and a pinch of salt, further season with black pepper. Once cool enough transfer into a blender (in batches if necessary) or keep in the pan and using a hand-blender whiz into a smooth soup. Reheat if necessary for serving.