DETOX GREEN SOUP

INGREDIENTS

 ½ bunch spring onions , chopped

olive oil
1 potato , peeled and diced
1 carton of vegetable/chicken stock
2 cups of water
1  bag watercress , spinach and broccoli
1 inch ginger
1 clove garlic

1 tsp sea salt and pepper to taste

Lemon or lime juice

DIRECTIONS

1.Cook the spring onions in 1/2 tbsp olive oil until softened. Add the potato and cook for 2 minutes then tip in the stock, season well and simmer until potato is tender. Add the leaves, and rest of the ingredients, simmer for 10 minutes then whizz until smooth with a blender / immersion blender.

Squeeze lemon/lime in soup while serving and add salt / pepper as desired.

NUTRITION PER SERVING

 93 kcalories, protein 2.4g, carbohydrate 12.0g, fat 4.3 g, saturated fat 0.5g, fibre 1.9g, salt 2.56 g

CHICK PEA SOUP WITH COCONUT

Moroccan Coconut and Chick Pea Soup Recipe

3 cups light tasting vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 yellow bell pepper, seeded, cored, diced
2 Granny Smith apples, peeled, cored, diced
1/2 cup chopped roasted green chiles- mild or hot, to taste
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes/ 6 freshly diced tomatoes
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can coconut milk
1 lime, juiced
1 tablespoon Thai Kitchen curry paste (red or green), or to taste
A pinch cinnamon and cumin
Sea salt and pepper, to taste

Add just before serving:

1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens
Hot red pepper flakes, to taste, if desired

Combine all of the ingredients in a slow cooker and cook according to the manufacturer’s instructions for your make and model and personal time frame.

Or if you're in a more hands-on mood, do it the old fashioned way. Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes.

Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.

Serves 4.