My recipe is tried and tested, and it’s so delicious that I eat it every day!
It’s tasty, nutritious, cheap and low in calories. What more could you ask for?
I hope you enjoy it as much as I do.
Green Soup recipe!
1 batch of bone broth*
3 large courgettes roughly chopped (1.4 kg)
A head of celery, chopped (600g)
Basil leaves (as many as you have! – remove stalks)
4 peeled garlic cloves (16g)
2 inches of fresh ginger peeled and thinly sliced
Heat bone broth in large pot over medium heat.
Add all ingredients. Simmer for about 30 minutes or until vegetables are soft.
Using an immersion blender to blend soup until smooth. If you do not have an immersion blender, transfer ingredients with a ladle into standing blender and blend in batches.
Option to serve with shredded chicken and/or avocado slices.
Adjust quantities of garlic and ginger to suit your taste.
I like to add a quarter of a chopped avocado while heating a portion of soup (5 ladles), and then blend until smooth. This creates a really creamy soup, and comes in at only 100 calories!
Chicken bones (from your Sunday roasted chicken)
2 – 4 peeled garlic cloves
2 tbsp apple cider vinegar
8 cups water
1 pinch salt
After meat is removed, place the leftover chicken bones into a slow-cooker or saucepan.
Add garlic, apple cider vinegar, water, and salt.
Cook on low for at least 4 hours. Top up water when necessary.
Remove bones and discard. This may take a while as you remove the tiny piece of meat from the bones, but be patient as these few minutes will make all the difference to your soup.
Store in jars in fridge or freezer.
*QUICK RECIPE OPTION: USE SHOP BOUGHT BONE BROTH OR STOCK – and for vegan/vegetarian, simply substitute with vegetable broth
I use this one when I need soup in a hurry!