| 13 | 25 | 130 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1 tbsp | Extra virgin olive oil |
| 2 clove(s) | Garlic (chopped) |
| 0.12 medium | Yellow onion (diced) |
| 1 tbsp minced | Ginger root |
| 1/2 cup | Parsley, fresh (roughly chopped) |
| 3 parsnip(s) | Parsnip (peeled, cored, chopped) |
| 7 cup | Spinach |
| 4 cup | Broccoli, raw (chopped) |
| 2 medium stalk(s) | Celery (trimmed, chopped) |
| 1/4 tsp | Sea Salt (to taste) |
| 1/4 tsp | Black pepper (to taste) |
| 2 tsp | Lemon juice (to taste) |
| 4 cup | Water (as needed) |
1. Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses.
2. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so do not add too much water at first. If needed, thin the soup out later.
3. Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.
4. Use an immersion blender to purée the soup. Add a squeeze of citrus.
Serve and enjoy!
Spinach
is very nutrient dense, it contains antioxidants and also has anti-inflammatory properties!
| Vegetables | 4.2 |
