Serves 2-3

  1. In a large frying pan heat a drizzle of olive oil or coconut oil over a medium heat. Add the leek, garlic, ginger and chilli and sauté till slightly coloured, being careful not to burn the garlic. Add the turmeric and stir over the heat for a minute or so.
  2. Add the sherry, stock, coconut water, miso paste, lime zest and juice and simmer for a few minutes to reduce. If you are having eggs on top this is the time to cook them — they can be poached, or soft-boiled and peeled — and set to one side.
  3. Now add your selection of greens to the mixture, stir into the liquid and allow to cook for about a minute — you still want the greens to be crunchy. Stir in the noodles, if you are having them, and season.
  4. To serve, divide the mixture between two warm bowls and place an egg on top of each. Sprinkle with the chopped mixed herbs, chilli, salt and pepper.

Shopping List

  • 1 large leek, chopped into rounds
  • 2 garlic cloves, finely chopped
  • 1 stub of ginger, peeled and chopped
  • 1 green chilli, seeds removed and finely chopped
  • ½ tsp turmeric
  • ½ cup sherry
  • 500ml fresh chicken or vegetable stock
  • 250ml coconut water
  • 1 tsp miso paste
  • 1 lime, zest and juice
  • 2 free-range eggs (optional)
  • a selection of the following:
  • - broccoli head cut into florets
  • - baby spinach
  • - cavolo nero, roughly chopped
  • - chard, roughly chopped
  • - edamame
  • - broad beans
  • - sugar snap peas, roughly sliced
  • - french beans, roughly sliced
  • - asparagus, roughly sliced
  • noodles (optional, 150g per person cooked according to packet instructions)
  • mint, dill and basil, chopped
  • chilli, salt and pepper