- 1 handful spinach
- 1 courgette
- 1/4 green cabbage
- 1 large handful of parsley
- 2 garlic cloves
- 1 lemon, juiced
- 11/2 cups of water or vegetable stock
- 1 tbsp coconut oil
- Over a low heat, add oil and courgette, garlic and cabbage. Once soft, add the stock.
Add rest of vegetables and leave the spinach and parsley until the end.
Don‰۪t over cook the vegetables!
Add the spinach and parsley and blend when the mixture has cooled.