10 minutes Serves 2/3

 

Get ready to give your body a bowl of what it needs at this challenging time of year.  Roughly slice an onion and a thumb of ginger into a pan with a tablespoon of olive oil and soften for five minutes.  Add 3 cloves of garlic and a teaspoon of fennel seeds to sizzle for a couple of minutes. Now sprinkle in half a teaspoon of vegetable bouillon, add a head of chopped broccoli, two cups of water and half tin of coconut milk. Put the lid on and bubble until the broccoli is just done, about 4 minutes. Turn off the heat, add a handful of parsley, juice of half a lime, tablespoon of olive oil and a teaspoon of spirulina (very powerful stuff in many ways).  Blitz the soup with a hand blender, ladle into bowls and sprinkle with fresh chilli and some spirallised carrot noodles.

Katrina Boyd