Souped up: Very green parsley soup with leeks & lemon 

SOUP: 148 cals per serving

BOOST: 49 cals per serving

SERVES 6

50g coconut oil

600g (trimmed weight) leeks, sliced

200ml white wine

900ml vegetable stock

sea salt and black pepper

100g flat-leaf parsley (leaves and very fine stalks only)

finely grated zest of 1 lemon plus 1 tbsp lemon juice

• Heat the coconut oil in a large pan over a medium-low heat and fry the leeks for 6-7 minutes, stirring occasionally, until glossy and softened, without allowing them to colour. Add the wine and simmer until well reduced. Add the stock and some seasoning, bring to the boil, cover and cook over a low heat for 10 minutes until the leeks are tender. Stir in the parsley, submerging it beneath the liquid and simmer for 1 minute longer. Purée the soup with the lemon zest and juice in batches in a blender until smooth. Return to a clean pan or transfer to a bowl and reheat as necessary.

BOOST YOUR BOWL Prepare 2 hard-boiled medium eggs. Finely chop the whites and press the yolks through a sieve. Prepare 3 tablespoons of finely chopped shallot or red onion. Have ready 2 heaped teaspoons of toasted sesame seeds. Soak and drain 15g dried sea vegetables (for example Clearspring Sea Vegetable Salad) according to the packet. Ladle the soup into bowls, add a few drops of coconut oil and divide the boost elements among them. Serve with lemon wedges for squeezing and a sprinkle of cayenne pepper.