Green Market Soup

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Green Market Soup

Yield: 4-6 servings

After an overindulgent weekend or vacation, I love to reset with a few nights of this green soup for dinner. Incredibly nourishing and anti-inflammatory, it is the perfect way to get yourself back on track. 

 I always challenge my clients to try and eat 20 different types of vegetables a week. One quick and easy way to increase your nutrient intake is to diversify your vegetable consumption, and this soup packs six different plants. Each vegetable has its own mix of vitamins and nutrients, so if you always opt for spinach or kale, mixing it up with seasonal produce like dandelion greens or Swiss chard will add a greater variety of nutrients to your diet.

 I call this green market soup, because it's best when using fresh, in season produce. The fresher the greens, the more nutrient dense they will be, so don’t be afraid to buy something unfamiliar at your local farmers’ market.

Ingredients

• 4 cups leafy greens of your choice, try to include at least two different types (kale, beet greens, arugula, chard, spinach, watercress, etc.)
• 1 bunch parsley, stems included, roughly chopped
• 1 medium onion, chopped
• 2 garlic cloves, roughly chopped
• 1 thumb-sized nub of ginger, roughly chopped
• 1 tablespoon turmeric
• 1 tablespoon coconut oil or ghee
• 2 cups broth
• Water to cover
• Salt and pepper to taste
• Lemon juice
• Maldon sea salt
• 1 tablespoon sesames seeds
• 2 tablespoons olive oil for garnish

Instructions

1. Heat the coconut oil in a Dutch oven. Add the onions, ginger and garlic, stirring until fragrant, then add the greens, parsley and turmeric and stir for a minute or two longer.
2. Add the broth then enough water to cover the vegetables (about two cups). Let simmer for 20 to 30 minutes and puree in a high speed blender until smooth.
3. Season as desired and serve with a squeeze of lemon, sesame seeds, a splash of olive oil and some Maldon sea salt.

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