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.
GREEN MARKET SOUP
Time: 45 minutes
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 cloves of garlic, roughly chopped
1 thumb-sized nub of ginger, roughly chopped
1 tbsp turmeric
1 tbsp coconut oil or ghee
2 cups broth
Water to cover
Salt and pepper to taste
Maldon sea salt
1 tbsp sesames seeds
1-2 tbsp olive oil for garnish
Heat coconut oil or ghee in a Dutch oven. Add onions, ginger and garlic, stirring until fragrant, then add greens, parsley and turmeric and stir for a minute or two longer.
Add broth then enough water to cover the vegetables (about two cups). Let simmer for 20-30 minutes and puree in a high speed blender until smooth.
Season as desired and serve with a squeeze of lemon, sesame seeds, a splash of olive oil and some Maldon sea salt.