Forget green juice or anything that tastes remotely of garden clippings, the perfect way to get your fill of leafy greens is in a soup - and this is the best we've tasted. Pile in the veg, simmer it down, give it a quick pulse in the blender, and there you have it: a delightful bowl of antioxidant goodness. Add a generous spoonful of natural yoghurt for a creamy tang and some extra protein to keep you fuller for longer.

Method

Put the oil in a large pan, add the garlic, ginger, coriander, turmeric, star anise, salt and pepper, and fry on a medium heat for 2 minutes, then add 3 tbsp of stock to give a little moisture to the spices.

Add the courgettes, mixing well to coat the slices. Add the remaining stock and simmer for 5 minutes.

Add the broccoli, kale and lime juice and simmer for a further 3-4 minutes until all the vegetables are softened. You may have to add a little more water depending on the volume of greens, but plenty of moisture will be released from the vegetables.

Take off the heat and add the chopped parsley. Remove the star anise and pour everything into a blender. Blitz until almost smooth. Reheat if necessary and serve with a yoghurt swirl.

Kids in the Kitchen

Get older kids chopping and prepping the veg, and younger ones washing and tearing the kale leaves off the stalks. Have them carefully add the veg to the pan and blitz up the soup when it is ready (allow to cool slightly for younger kids).