3 green soup recipes to boost your health

Cut the broccoli into smaller florets.
Steam for about 20 minutes (until just tender).
Meanwhile, shallow fry the basil leaves (take care, they sputter!
Remove the basil from the hot oil and drain on paper towels.
Combine the cooked broccoli, fresh cream and vegetable stock.
Using a liquidiser or stick blender, liquidise the ingredients until the soup reaches the consistency you prefer (add more or less stock).
Season well with salt and black pepper.
Garnish with lots of crumbled feta and fried basil leaves.

1 tbsp olive oil.
1 white or yellow onion, chopped.
2-3 cloves garlic, minced.
2-3 tsps minced ginger (to taste).
2 medium yellow potatoes peeled and roughly chopped (about half a kilo).
1 tsp salt.
4 cups low-sodium vegetable broth.
2 heaped cups broccoli stems or florets, chopped asparagus, chopped baby bok choy, or roughly chopped zucchini.
4 cups tightly packed, roughly chopped kale, Swiss chard, beet greens, or spinach.
1 cup unsweetened soy or almond milk (or ½ cup cashew cream).
Black pepper to taste.

Heat the olive oil in a large pot over medium heat. Add the onion. Sauté onion for 5 minutes, or until it’s clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.
Add the potatoes, salt, and broth to the pot. Bring to a boil. Reduce to a simmer.
Simmer, covered, for 10 minutes, or until the potatoes are tender. Add the broccoli (or other vegetables).
Simmer for 5-10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for a further 5 minutes, or until the kale is bright green and wilted.
Transfer the soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (remember: you’ll also add some soy or almond milk after blending). Return the soup to the pot and stir in the plant milk and black pepper to taste, as well as a pinch of salt. Serve with toppings of choice.
Keep soup in an airtight container. It can be frozen for 2-3 weeks.

Place all the ingredients in a pot, except the nutritional yeast and the lemon juice.
Bring the soup to a boil and then cook over medium-high heat for 10 minutes.
Pour the soup into a blender, add the yeast and the juice and blend until smooth.
Serve the soup in a bowl and add your favourite ingredients on top.