INGREDIENTS

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250gm baby spinach roughly chopped

1 cup roughly chopped zucchini

1 cup roughly chopped flat leaf parsley

1/4 cup roughly chopped fresh coriander

6 stalks roughly chopped spring onions

1/4 cup olive oil

1 teaspoon cracked black pepper

1 teaspoon ground dried tumeric

2 cups water

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METHOD

1.  Place all ingredients in a frypan and lightly saute for 5-10 minutes

2. Add 1 cup of water to the sauteed mix and simmer for 20 minutes 

3. Place the sauteed mixture in a blender or food processor and blend until creamy, gradually adding the last cup of water as it blends

4. Return blended mixture to the stove top and simmer for another ten minutes to allow the flavours to move through the soup

5. Serve warm

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SUGGESTIONS AND TIPS;

The above is able to be varied by omitting the spring onions, adding different fresh herbs such as basil or tarragon, as well as adding chilli or garlic to the mix.

You can even add some baked salmon or white fish and place it on top for extra protein.

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