• 500ml Vegetable stock
  • 1 tbsp KIKI Health Coconut Oil
  • 2 Cloves Garlic
  • 1 inch Ginger
  • ½ tsp ground Coriander
  • 3cm/1in piece fresh Turmeric root, peeled and grated, or ½ tsp ground Turmeric
  • Pinch of pink Himalayan salt
  • 200g Courgettes, roughly sliced
  • 85g Broccoli
  • 100g Kale
  • 1 lime, zested and juiced
  • 1 small pack parsley – roughly chopped, reserving a few whole leaves to serve
  • 1 Tbsp KIKI Health Organic Moringa Leaf Powder

How to create:

Put the coconut oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.

Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.

Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.

Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest,parsley and a tsp of our KIKI Health Moringa Leaf powder.

To find out more about our Moringa Leaf powder click here >>