Updated: Jan 9
Green vegetables play an important role in your body, providing numerous vitamins and minerals such as; vitamin c, folic acid, iron and potassium. These vitamins and minerals are essential for brain & cell function, healthy sight and the immune system. They are also a very good source of fibre which is particularly important for digestive health.
Eating the recommended amount of fruit & vegetables may also help reduce the risk of major chronic diseases such as heart disease, stroke, high blood pressure and certain cancers.
For these reasons when planning any diet, I always include a wide variety of veg. The problem a lot of people have is that they have avoided most veg all of their life and have difficulty consuming an adequate amount, especially greens. I have never been a massive fan but can eat them and do as I understand their importance. Lately though, I have found that they don’t compliment the other foods in my meals and I have been avoiding them. I have a simple solution though... make a soup. Not only does it taste better but it ensures the nutrients lost during the cooking process are retained and consumed.
This recipe is simple to prepare and each serving provides over 100g of green vegetable.
2 medium onions
1 vegetable stock cube
Add all of the ingredients to a large saucepan or pressure cooker.
Add plenty of seasoning.
Pour in 1.5 litres of boiling water and cook for 20 minutes.
Use a hand blender or add to a large blender and purée into a nice thick soup.
This makes 7-8 servings - enough for at least 1 portion a day.