Before you switch off completely, just know one thing. Broccoli has a freakishly high Vitamin C offering.

Did you know that? I didn’t know that.

I made this soup purely because it’s hero ingredient is high in fiber and low in calories. My body functions better with a high fiber diet. Seeing since the mercury countrywide has plummeted, soup, I’m sure, is being welcomed at most tables.

Don’t be put off by the green-ess of this dish. It’s wonderfully aromatic because of the ginger root and tastes amazing with a few croutons. Also you will be done with this soup in 30 minutes because it’s so quick to make.

Ingredients for four hearty portions

1 tsp olive oil

1 onion

1 vegetable stock cube

1 head broccoli, cut up

1 bag baby spinach

A good chunk of ginger sliced finely

Method

1. In a large pot, heat oil and fry onions until golden brown.

2. Add ginger and vegetables and let it fry until it starts to cook a little.

3. Cover the vegetables completely with boiling water, lower the stove to medium heat, and chuck in your vegetable stock.

4. Cover the pot and let the soup simmer for 20 minutes.

5. Let it cool before blending it find with either a hand blender, or a food processor.

6. Serve with a dollop of yogurt, croutons or crispy onions.