The magnesium in this recipe could be responsible for the calming effect it has on me. You can be flexible with the green vegetables you use. Cauliflower, for example, works as well as broccoli, and you can replace the cavolo nero, which is Italian for black cabbage, with kale or cabbage. If you can’t find a bouquet garni, bundle up any spare bay, rosemary or thyme with string and make your own.

– Serves 2 –

1 tablespoon olive oil
1 leek, roughly chopped
1 courgette, roughly chopped
100g broccoli, roughly chopped
Handful of fresh parsley, roughly chopped
4 garlic cloves, finely chopped or crushed
500ml vegetable stock
1 bouquet garni
100g cavolo nero, kale or spring greens
100g spinach leaves
Pinch of chilli flakes (optional)
1 teaspoon tamari (optional)

1. Heat the oil in a large saucepan and sauté the leek, courgette and broccoli with the parsley and garlic for 2-3 minutes.

2. Add the stock and bouquet garni.

3. Chop the greens or cavolo nero into strips (the broth won’t be blended, so keep them quite small) and add them to the pan too. Don't stir them in – let them sit on top.

4. Cover the pot with a lid, turn the heat down to low and leave it to simmer for 20-25 minutes.

5. About 4 minutes before the end of cooking time, add the spinach leaves. These will wilt quickly.

6. If you like a little more spice, you can add the tamari and chilli flakes. Remember to take out the bouquet garni before serving.

Recipe from my book The Happy Kitchen: Good Mood Food

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Calming Green Broth – Good Mood Food