This anti-inflammatory green soup acts like a medicine: it strengthens the immune system, calms inflammation and nourishes the gut.
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120 g (1 medium courgette)
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30 g (1 cup) of spinach
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3 g (1 clove) of garlic
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5 g (1 tsp) of coconut oil
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2 g (½ tsp) of moringa powder
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2 g (½ tsp) of ashwagandha powder
- 360 ml (1 1/2 cups) of vegetable broth
- Salt and pepper to taste
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Optional: a squeeze of lemon juice
- Sauté the garlic in oil for 1 minute.
- Add all the vegetables and the stock; simmer for 10 minutes.
- Add the powders, mix until smooth, serve hot.
- Rich in chlorophyll for natural detoxification and intestinal healing.
- Anti-inflammatory and soothing for digestive health.
- Rich in vitamins and minerals of plant origin for energy.
- Ideal for boosting immunity during seasonal changes.
