Level | Medium


  • 1 Tbsp rice bran oil

  • 1 onion (chopped)

  • 2 cloves garlic (crushed)

  • 2 leeks

  • 1 broccoli

  • 3 courgettes

  • 2 bags baby spinach


  1. Add rice bran oil, onions and garlic to a pot and cook until translucent.

  2. Roughly chop and wash all of the greens, then add leeks, broccoli and courgettes. Keep turning the greens until they’re al dente.

  3. Cover the ingredients fully with boiling water and bring the pot to the boil. Place a lid on the pot.

  4. Once boiling, mix in the baby spinach and turn off the heat. Set the pot to the side to cool.

  5. When cooled slightly, start blending portions of the mixture using a glass blender. If you only have a plastic blender, wait until the mixture is cooled completely, to avoid cracking the jug.

  6. Add the blended soup to a bowl and season with salt.

  7. Serve with a drizzle of olive oil and with fresh brown rice.

  8. The soup will last 3-4 days in the fridge, but it’s best served fresh.