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From soup to gratin, Rachel Allen’s green veg recipes are packed with the goodness of spinach, kale and broccoli

Leafy green vegetables are bursting with all the ingredients for a healthy mind and body. Here are three delicious ways to fit them into your diet

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Spinach and rosemary soup extracted from Soup Broth Bread by Rachel Allen, published by Michael Joseph. Photograph: Maja Smend

Spinach and rosemary soup extracted from Soup Broth Bread by Rachel Allen, published by Michael Joseph. Photograph: Maja Smend

Soup Broth Bread by Rachel Allen, with photography by Joanne Murphy, published by Michael Joseph at £22

Soup Broth Bread by Rachel Allen, with photography by Joanne Murphy, published by Michael Joseph at £22

"In this country, broccoli is often boiled for too long in under-salted water, a far cry from how it’s usually cooked in Italy."

"In this country, broccoli is often boiled for too long in under-salted water, a far cry from how it’s usually cooked in Italy."

"The gratin can be made in advance and kept covered in the fridge for 24 hours, or it can be frozen for up to three months."

"The gratin can be made in advance and kept covered in the fridge for 24 hours, or it can be frozen for up to three months."

"To prevent this or any green soup losing its great colour and flavour, it’s important to reheat it without the lid on"

"To prevent this or any green soup losing its great colour and flavour, it’s important to reheat it without the lid on"

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Spinach and rosemary soup extracted from Soup Broth Bread by Rachel Allen, published by Michael Joseph. Photograph: Maja Smend

We are always being told to eat our greens, but in order to keep up really good and healthy eating habits, our food needs to be delicious as well. Leafy green vegetables are packed with vitamins, minerals and fibre that are thought to really help our bodies and our minds.

The spinach and rosemary soup, below, is one of my favourites from my book Soup Broth Bread, and it is a recipe we’ve been making at Ballymaloe for many years. I love the rich, flavour of the verdant spinach, which works so well with the rosemary — if you wish, you could also use kale or chard in place of the spinach.


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