Meals and Courses

  • 1 tablespoon coconut oil
  • 1 large onion, peeled and chopped
  • 1 leek, trimmed and sliced
  • 2 garlic cloves, crushed
  • 2 cm (¾ inch) piece fresh root ginger, peeled and diced
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground turmeric
  • 150 g (5 oz) Savoy cabbage
  • 150 g (5 oz) broccoli florets
  • 1 parsnip, peeled and chopped
  • 900 ml (1½ pints) vegetable stock
  • 1 lemon
  • 50 g (2 oz) spinach
  • salt and pepper
  • 2 tablespoons natural yogurt
  • chopped coriander leaves

Heat the oil in a large saucepan, add the onion and leek and sauté for 4–5 minutes. Stir in the garlic, ginger and spices and cook for 1–2 minutes, then stir in the cabbage, broccoli and parsnip and cook for a further 1 minute. Add the stock, bring to the boil and simmer for 12–15 minutes, until the parsnip is soft.

Transfer the soup in batches to a food processor or blender and process until smooth, transferring each successive batch to a clean saucepan.

Juice the lemon with the spinach. Stir the juice into the soup and season to taste. Heat through gently, if necessary.

Ladle the soup into bowls and top with a dollop of natural yogurt and sprinkling of chopped coriander.

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