Green minestrone soup

I love a traditional tomato-based minestrone, but this is a gentle and nourishing alternative, with cleansing and alkalising properties. Green veggies boost glutathione, oxygenate the blood and support the liver. Substitute the stock for chicken stock to enhance the restorative properties of this soup.

Serves: 4-6

Ingredients

• 2 tablespoons olive oil
• 1 leek, white part only, thinly sliced
• 2 sticks celery, diced
• 3 cloves garlic, finely chopped
• 1 small head broccoli, broken into small florets and stalk diced
• 1 zucchini, diced
• 1.5L vegetable broth
• 150g green beans, trimmed and halved crossways 3 large stems kale, deveined and coarsely chopped 1 cup (140g) fresh or frozen peas
• 2 large handfuls flat-leaf parsley, coarsely chopped 1 large handful mint leaves, coarsely chopped
• 1 large handful basil leaves, coarsely chopped finely grated zest of 1 unwaxed lemon
• Himalayan salt and freshly ground black pepper freshly grated parmesan cheese, to serve (optional)

Method

1. Heat the oil in a large saucepan over low heat. Cook the leek, celery and garlic until softened. Add the broccoli and zucchini and stir to combine.
2. Pour in the broth and bring to the boil. Decrease the heat and simmer for 10 minutes. Add the beans and simmer for a further 5 minutes, or until the vegetables are just tender.
3. Add the kale, peas, parsley, mint, basil and lemon zest and simmer for 5 minutes, or until the kale has wilted and the peas are tender. Season with salt and pepper.
4. Serve topped with freshly grated parmesan, if desired.

Recipe from The Beauty Chef Cookbook by Carla Oates.

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