Prep and cook time: 45 minutes Serves 4-6
1 tablespoon avocado oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch fresh ginger, peeled and chopped
1 inch fresh turmeric, peeled and chopped
4 cups fresh broccoli, cut up
½ pound spinach leaves
3 parsnips-peeled, cored, and chopped
2 ribs of celery, trimmed and chopped
1 handful parsley, roughly chopped
water, as needed
sea salt and ground pepper, to taste
lemon or lime juice
Using a large soup pot, heat the oil over medium heat; stir in the garlic, onion, turmeric, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery, and parsley. Stir and cook until the spinach wilts and collapses. Add just enough water to cover the vegetables. The spinach will cook down quite a bit, so don't add too much water at first. Bring to a high simmer, cover the pot, and then reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened. Add water if the soup needs thinning. Use an immersion blenderto purée the soup. Season with lemon or lime juice and salt and pepper.
To make this a creamy soup, add 1 cup coconut milk or blend in 1 avocado.
