INGREDIENTS

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500gms baby spinach

1/2 cup fresh roughly chopped coriander

1/2 cup fresh roughly chopped flat leaf parsley

1 bunch broccolini, roughly chopped

1 zucchini, roughly chopped

1 teaspoon cracked black pepper

1/4 cup olive oil

3 cups of water

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METHOD

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1. Place all ingredients, except fresh coriander and parsley into a fry pan and lightly saute over low heat

2. Add half the water, coriander and parsley and simmer for 10-15 minutes

3. Remove from the heat and add to a blender or food processor and blend until smooth

4. Add the remaining amount of water and blend until well combined. You can add more or less water, depending on the thickness nd consistency of soup you prefer

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SUGGESTIONS AND TIPS; 

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You can add a mixture of different fresh herbs, as well as using broccoli in place of broccolini, adding leek or spring onions, as well as some chilli or garlic.

White sweet potato instead of zucchini is also a great addition making the soup thicker in texture, as is silverbeet in place of baby spinach.

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The above is a guide, and can be adjusted to suit you how ever you feel it needs to be at the time.

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