Green Winter Soup

A comforting winter soup brimming with protein, healthy fats, vitamins and minerals, the addition of bone broth super charges this meal with an extra dose of amino acids for healthy skin, hair and nails.


  • 1 tbs Bioglan coconut oil
  • 1 leek, outer casing removed and sliced finely
  • 1-2 garlic cloves, crushed
  • 1 head broccoli, cut into small florets
  • 2 cups kale, rinsed and cut finely
  • 1 ½ L Bioglan bone broth powder (5 tsp + 1.5L boiling water to make broth or for a vegetarian version use vegetable stock)
  • 100g raw macadamia nuts, roughly chopped
  • 1 small bunch parsley, roughly chopped
  • 2 tsp Bioglan spirulina
  • 1 tbs Bioglan chia seeds


Step 1.
In a saucepan over medium-high heat, warm coconut oil and add leek. Cook until translucent then add garlic and cook for a further 1-2 minutes. Add broccoli and kale and sauté until kale has wilted.

Step 2.
Add enough stock to cover and bring to the boil. Simmer until vegetables are tender, approx. 15-20 minutes. In the last 5 minutes of cooking, add the macadamia nuts, parsley and spirulina.

Step 3.
Take off the heat and blend using a stick blender.

Step 4.
Serve the soup in a bowl sprinkled with chia seeds.

Serves 6-8

Recipe by Zoe Bingley-Pullin