Super Greens Soup

Hello health lovers

Hope you're all well and enjoying the milder weather. I've walked to work twice this week and I must say feel all the better for it. I was quite bad with my food last week but then I was away in London celebrating my niece turning 18. Over the course of the weekend I had take out, afternoon tea, cocktails, champagne and party finger buffet food along with skittle bombs. Skittle bombs check me out drinking shots wiv da kidz, it seems the Jaeger is out and the skittle in! The weekend’s cheats crept into the early part of this week but as of Wednesday I'm back on it. Plus we all know a weekend blow out can be brought back with just a few days of clean eating and MC&L workouts. Oh how I love Jo and Fern and what they've done for my belly, butt and guns!

Lots of you tell us here at MC&L about how you struggle at work and I'm the same. This week one of the guys left so there were loads of cakes and chocolates which weren't so good, especially as so many of them ended up in my tummy, but good did come of it as I started to talk about 'clean food' with some of the guys from work and one of them, Alan, gave me this recipe for a super soup. I've made it and it tastes good, looks clean and fresh plus it’s jam-packed with goodness so I know it’s doing wonders for my body inside and out. Plus whilst on the subject of work, put it in a flask and have it at lunch avoiding shop bought food.

Before I get to the soup I must apologise because last week I gave the wrong measurement for the soy in the amazing dressing; it’s a tablespoon not teaspoon. If you didn’t get a chance to read it then guys honestly get reading and better still making it because the salad was amazeballs and the dressing a total winner which you can have with chicken, fish, beef, veg, rice and almost anything you want to give an Asian flavour to. In fact I made the Asian raw salad again out of the leftovers and added some quinoa and brown rice which I cooked and allowed to cool before adding to the veggies. See the photo, doesn’t it look delish. It travels so well for work or picnics. Here it is:

For the soup you will need:

2 leeks, ends trimmed and sliced
1 large head of broccoli, cut into florets
1 bunch of spinach, roughly chopped
4 cloves of garlic, crushed
950ml of chicken or veg stock
2 tablespoons of coconut oil or organic grass fed butter
Salt & pepper to taste

1. Start by washing and preparing your veg. See picture of where to trim your leek.
2. On a med heat sauté the leeks in the butter, or oil, until they begin to soften 3-4 mins.
3. Add the broccoli and garlic and sauté for another 2-3 mins.
4. Add enough stock to cover the veg, bring to the boil, then turn the heat down low and simmer for 15 mins or until broccoli is soft.
5. Add the spinach and turn off the heat. Spinach will wilt in the heat.
6. Puree, adding more water or stock as required. You might like to blend it in batches.

Enjoy this basic staple super clean soup! Get it made, get it in your freezer and enjoy!

Eat clean, love life.