| 12 | 25 | 128 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1/4 tsp | Black pepper (to taste) |
| 4 cup | Broccoli, raw (chopped) |
| 2 medium stalk(s) | Celery (trimmed, chopped) |
| 1 tbsp | Extra virgin olive oil |
| 1 tbsp minced | Ginger root |
| 2 tsp | Lemon juice (to taste) |
| 1/2 cup | Parsley, fresh (roughly chopped) |
| 3 parsnip(s) | Parsnip (peeled, cored, chopped) |
| 1/4 tsp | Sea Salt (to taste) |
| 7 cup | Spinach |
| 4 cup | Water (as needed) |
| 0.12 medium | Yellow onion (diced) |
Using a large soup pot, heat the olive oil over medium heat and stir in the ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses.
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.
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.
Use an immersion blender to purée the soup. Add a squeeze of citrus.
Serve and enjoy!
This recipe was modified for you by Paula Yolles, FoodTastic Health, to support your individual health needs.
#no onion #no garlic
| Vegetables | 4.2 |
