Introducing leafy greens to your diet is a must if you’re looking to heal your skin. They’re high in fibre, vitamins and minerals. They’re good for your skin, your gut, your eye sight, your energy levels, you name it!!
This soup contains kale and spinach. A leafy greens combination which is very high in vitamin C and the antioxidant beta-carotene. Our body takes beta-carotene and converts it into vitamin A, which gives our immune system a boost and helps to keep our skin healthy.
This soup is also a fantastic way of using up whatever greens you have left in your fridge towards the end of the week to reduce your food waste.
As usual, it’s really easy and very quick to make. You just chop the veggies, cook them for a few minutes and throw in the stock. By the time you’ve washed your knife and chopping board, the soup is ready to blend and eat.
Cooking it for such a short period of time means your veggies retain maximum goodness.
Ingredients
1 tbsp coconut oil
5 spring onions
1 green pepper
2 tsp ground coriander
4 garlic cloves
100g spinach
100g kale
150g frozen peas
1 litre stock
Salt & pepper to taste
1 carton butter beans (380g)
2 tbsp chopped parsley
Serves 4
Directions
Chop the spring onions, green pepper and garlic. Add to a soup pot with the coconut oil and place on a medium heat. When the coconut oil has melted, add the ground coriander and garlic. Cook for a couple of minutes.
Add the spinach, kale, peas, stock, butter beans and seasoning. Bring to the boil then reduce to a simmer for five minutes.
Remove the soup from the heat. Blend in a blender or with a stick blender until smooth.
Stir through the chopped parsley and serve.
Tip: The butter beans give this soup a creamier texture and help to tame the bitterness of the greens.
Eating a wide variety of fruits and vegetables is one of the best things you can do for your skin.