Try whipping up this super-easy, protein-rich vegan soup from new recipe book Plant Based Paleo, by Jenna Zoe
3 kale leaves, de-stalked
15 cm piece of cucumber
1/2 red (bell) pepper
1 tsp grated fresh ginger
Freshly squeezed juice of 1 lemon
1 avocado, peeled and stoned
250 ml coconut water
1 medium tomato, halved
4 tbsp chopped fresh dill, plus extra to serve
1 garlic clove
1/2 teaspoon salt
Freshly ground black pepper, to serve Olive oil, to serve
1 Put all the ingredients into a blender and blitz on a low speed until completely smooth.
2 Transfer the mixture to a small saucepan or pot set over a medium heat and warm through.
3 Pour into serving bowls, drizzle with olive oil, sprinkle with black pepper and a few extra sprigs of dill, and serve immediately.
Gramme for gramme, kale contains 17 times more vitamin C than more vitamin C than carrots! It’s also an excellent source of vitamin K, which helps with blood clotting and bone health, and vitamin A, which helps keep your immune system functioning well.
Ninety-five per cent water, cucumbers can help you stay hydrated, but also contain polyphenols and phytonutrients that may help protect you against cancer. They also help keep inflammation in your body at bay.
This brightly coloured vegetable is bursting with antioxidant vitamin C. It also contains capsaisin, which is said to have antibacterial, anti-carcinogenic and anti-diabetic properties and may also help lower bad LDL cholesterol.