Ingredients

  • 1 tablespoon of olive oil
  • 1 onion peeled and finely diced
  • 4 garlic cloves sliced
  • 1 inch Ginger, grated
  • 2 pieces of Turmeric root
  • 1 Leek, finely sliced 
  • 1 Courgette, diced
  • 1 Green chili, seeds removed and sliced 
  • 1.5 lit veg stock
  • 200g kale, stem removed and shredded
  • 200 baby spinach 

Method

  1. Heat olive oil over medium heat in a large saucepan.
  2. Add onion and garlic sweat for a minute or two, add ginger, leek, turmeric, courgette and sweat with onion and garlic for 3-4 minutes.
  3. Add vegetable stock and bring to the boil, simmer for 20 minutes.
  4. Take off the heat and add the shredded kale and spinach. Stir to wilt then blitz using a hand blender.
  5. I usually serve with a dollop of Greek yogurt and seeds.